Previous Page

Nutty Fruit Crisp As prepared by Lynn Barnes, RD, on WKRG-TV February 15, 2008

5 c sliced apples, peaches, pears, or apricots
3 T sugar
1/2 c uncooked oats
1/3 c all-purpose flour
1 T cornstarch
1/2 c brown sugar, packed
1/2 t cinnamon
1/3 c Smart Balance 67% Buttery Spread - soften at room temperature for 15 minutes
1/3 c walnuts or pecans, chopped

1. Place sliced fruit in 8"x8"x2" baking dish. Stir in sugar.
2. In a mixing bowl, combine oats, flour, cornstarch, brown sugar, and cinnamon.
3. Cut in Smart Balance until mixture resembles coarse crumbs.
4. Stir in chopped nuts and sprinkle evenly over fruit.
5. Bake at 375 degrees for 30-35 minutes or until topping is golden brown.
6. Serve warm. Delicious with vanilla frozen yogurt or ice milk or whipped topping.

Makes 8 servings. Per serving (without frozen yogurt or whipped topping): 246 calories, 11 g fat, 2.4 g saturated fat, 3.7 g monounsaturated fat, 4.1 g polyunsaturated fat, 0 cholesterol, 74 mg sodium, 2 g fiber.

Blueberry variation: Mix 5 c fresh blueberries with 3 T sugar and 4 T all-purpose flour. Prepare with topping as above and bake as directed.

Credit: www.smartbalance.com