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INGREDIENTS:

    FILLING
    • 6 Cup(s) peeled, thinly sliced apples, peaches or pears (6 to 8 medium)
    • 1/4 Cup(s) Water
    • 1/4 Cup(s) firmly packed brown sugar
    • 2 Tablespoon(s) all-purpose flour
    • 1/2 Teaspoon(s) ground cinnamon

    TOPPING
    • 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 3 Tablespoon(s) firmly packed brown sugar
    • 2 Tablespoon(s) margarine, melted
    • 1/4 Teaspoon(s) ground cinnamon
    • Nonfat frozen yogurt (optional)

PREPARATION:

Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. For filling, combine fruit and water in large bowl. Add sugar, flour and cinnamon; stir until fruit is evenly coated. Spoon into baking dish. For topping, combine all ingredients in medium bowl; mix well. Sprinkle evenly over fruit. Bake 30 to 35 minutes or until fruit is tender. Serve warm with nonfat frozen yogurt, if desired.

Lower-Fat Fruit Crisp

Quaker Cooking

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Servings: 8
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Dessert
INGREDIENTS:
    FILLING
    • 6 Cup(s) peeled, thinly sliced apples, peaches or pears (6 to 8 medium)
    • 1/4 Cup(s) Water
    • 1/4 Cup(s) firmly packed brown sugar
    • 2 Tablespoon(s) all-purpose flour
    • 1/2 Teaspoon(s) ground cinnamon

    TOPPING
    • 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 3 Tablespoon(s) firmly packed brown sugar
    • 2 Tablespoon(s) margarine, melted
    • 1/4 Teaspoon(s) ground cinnamon
    • Nonfat frozen yogurt (optional)

PREPARATION:

Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. For filling, combine fruit and water in large bowl. Add sugar, flour and cinnamon; stir until fruit is evenly coated. Spoon into baking dish. For topping, combine all ingredients in medium bowl; mix well. Sprinkle evenly over fruit. Bake 30 to 35 minutes or until fruit is tender. Serve warm with nonfat frozen yogurt, if desired.

COOK NOTE: If using apples, Jonathan, McIntosh, Winesap, Granny Smith, Northern Spy, Greening and Rome Beauty are recommended. One medium apple yields about 1 cup sliced or chopped. If using pears, Bartlett, Anjou, and Bosc are recommended.
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