The usual proportion of ingredients in a fruit crisp topping are one part butter to two parts flour and two parts sugar. Here, the proportions are altered so that healthy helpings of rolled oats and whole-wheat flour are blended with much smaller quantities of butter and sugar. The cholesterol content of this dessert is already modest, but you can substitute an equal amount of vegetable-oil margarine for the butter if you desire a cholesterol-free dessert.
8 medium-size apples, peeled, cored and cut into wedges
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup whole-wheat flour
1/3 cup packed brown sugar
1/4 teaspoon salt
1/4 cup unsalted butter, softened
- Preheat the oven to 350°.
- In a 2-quart baking dish, toss together the apples, granulated sugar, lemon juice and cinnamon.
- In a large bowl combine the oats, flour, brown sugar and salt. Cut in the butter to make a crumbly mixture. Spread the topping over the apples, cover the dish loosely with foil and bake 30 minutes, then remove the foil and bake another 10 minutes, or until the topping is brown and the apples are soft.
Makes 8 serving
Nutrition Information (values are per serving)
calories 255 o calcium 27 mg o total fat 7 g o iron 1 mg o saturated fat 4 g o potassium 265 mg o cholesterol 15 mg o beta carotene 0 mg o sodium 20 mg o vitamin C 7 mg o dietary fiber 4 g o vitamin E 1 mg
Source: UC Berkeley WellnessLetter.com