• 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


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.


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.


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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