Winter and Summer Crisp
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![Winter and Summer Crisp](https://webarchive.library.unt.edu/eot2008/20090116001516im_/http://www.cancer.gov/images/Documents/404bd337-b570-4b44-8c1b-425c0badc1db/winter_summer_fruit.jpg)
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![](https://webarchive.library.unt.edu/eot2008/20090116001516im_/http://www.cancer.gov/images/spacer.gif) |
Per Serving
Makes 6 Servings
![](https://webarchive.library.unt.edu/eot2008/20090116001516im_/http://www.cancer.gov/images/spacer.gif)
calories: 284
total fat: 6g
saturated fat: 1g
carbohydrates: 54g
protein: 3g
cholesterol: 0mg
sodium: 56mg
dietary fiber: 5g
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FILLING
1/2 cup granulated sugar
3 tablespoons
all-purpose flour
1 teaspoon
grated lemon peel
5 cups unpeeled, sliced
apples
1 cup cranberries
TOPPING
2/3 cup rolled oats
1/3 cup packed brown
sugar
1/4 cup whole wheat
flour
2 teaspoons
ground cinnamon
3 tablespoons
soft margarine, melted
In a medium bowl, combine sugar, flour, and
lemon peel; mix well. Add apples and cranberries;
stir to mix. Spoon into a 6-cup baking dish.
In a small bowl, combine oats, brown sugar, flour,
and cinnamon. Add melted margarine; stir to mix.
Sprinkle topping over filling.
Bake in a 375° oven for 40 to 50 minutes or until
filling is bubbly and top is brown. Serve warm or at
room temperature.
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