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

Cooking Instructions

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.


RATINGS & REVIEWS


Lower-Fat Fruit Crisp is rated 4.5 out of 5 by 2.
Rated 5 out of 5 by from Delicious and versatile! I have made this recipe with apples, peaches, and wild blueberries. It is enjoyed by all each time I make it. The topping is just enough without being thick and greasy, and it nicely complements the fruit beneath. I've shared this recipe with happy friends!
Date published: 2017-07-17
Rated 4 out of 5 by from My husband loves this pie. I substituted applesauce for the margarine and cut the brown sugar in half. Left out the yogurt but did add apple pie spice (pinch) to the topping.
Date published: 2017-04-29
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