Serves: 12
Total Calories: 190

FRUIT MIXTURE
6 cups sliced apples, peaches, nectarines, pears, plums and/or apricots, peeled if desired
1 teaspoon cinnamon, if desired
1 tablespoon water
1 teaspoon lemon juice
TOPPING
1 cup rolled oats
3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 cup margarine or butter, softened

1. Heat oven to 375°F. Place fruit in ungreased 2-quart casserole. Sprinkle with cinnamon, water and lemon juice.

2. In large bowl, combine all topping ingredients. With pastry blender or fork, mix until crumbly. Sprinkle evenly over fruit.

3. Bake at 375°F. for 25 to 35 minutes or until fruit is tender and topping is golden brown. Serve warm with cream, ice cream or whipped cream, if desired.

1. MICROWAVE DIRECTIONS: Prepare recipe as directed above, using 8-inch square (2-quart) microwave-safe dish.

2. Microwave on high for 12 to 14 minutes or until fruit is tender, rotating dish 1/4 turn halfway through cooking.

Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 210 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 95 mg 4% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 2 g 8% * Sugars: 20 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1Starch, 1 Fruit, 1 1/2 Fat or 2 Carbohydrate, 1 1/2 Fat

See Cook's Note: Apple Brown Betty vs. Apple Crisp

Nutritional Facts:

Serves: 12
Total Calories: 190
Calories from Fat: 71

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Cook's Note: About Cream Puffs
Cook's Note: About Souffles
Cook's Note: Apple Brown Betty vs. Apple Crisp
Cook's Note: Avoiding a Cracked Cheesecake Surface
Cook's Note: Birthday Cake Ideas
Cook's Note: Catch the Overflows
Cook's Note: Converting to Cupcakes
Cook's Note: Cutting and Serving a Round Cake
Cook's Note: Decorating the Cake
Cook's Note: Desserts with a Flare
Cook's Note: Finishing Touches for Pies
Cook's Note: Fluting Techniques
Cook's Note: For Better Foam Cake
Cook's Note: For Butter Cake
Cook's Note: Freezing Leftover Egg Whites
Cook's Note: Frosting Finishes
Cook's Note: Frostings and Fillings
Cook's Note: Garnishing Cake Slices
Cook's Note: How to Frost a Two-Layer Cake
Cook's Note: How to Handle Phyllo (Filo) Dough
Cook's Note: How to Make Meringue
Cook's Note: If the Edges Brown Too Fast
Cook's Note: In Praise of Glaze
Cook's Note: Making a Decorating Bag
Cook's Note: Preparing Apples
Cook's Note: Special Touches for the Upper Crust
Cook's Note: Storing Pies and Tarts
Cook's Note: Tips for Shaped Cake Pans
Cook's Note: Tips for Successful Pastries and Pie Crusts
Cook's Note: Using a Decorating Bag and Tip
Cook's Note: Variations for Cakes from Scratch or Mixes
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