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Apple-Raspberry Crisp

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Apple-Raspberry Crisp
  • Prep 10 min
  • Total 35 min
  • Servings 4
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Warm, spicy crumbles top luscious fruit and frozen yogurt. Scrumptious and low fat!
Updated May 17, 2005

Ingredients

  • 4 small cooking apples, peeled and chopped (3 cups)
  • 1 cup fresh or frozen (thawed) raspberries, strawberries or blackberries
  • 2 tablespoons granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup plus 2 tablespoons old-fashioned oats
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter or margarine
  • Vanilla reduced-fat frozen yogurt, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. Spray four 10-ounce custard cups or individual souffle dishes with nonstick cooking spray.
  • 2
    Mix apples, raspberries and granulated sugar. Divide among custard cups. Mix brown sugar, oats, flour, cinnamon and nutmeg in small bowl. Cut in butter with fork until crumbly. Spoon over apple mixture.
  • 3
    Bake about 25 minutes or until apples are tender and topping is golden. Serve warm with frozen yogurt.

Tips from the Betty Crocker Kitchens

  • tip 1
    Spreads with at least 65% vegetable oil can be used instead of the butter.
  • tip 2
    Enjoy dessert for breakfast by layering this yummy fruit crisp with low-fat vanilla yogurt in a parfait glass.

Nutrition

235 Calories, 7 g Total Fat, 2 g Protein, 46 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
235
Calories from Fat
64
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
80 mg
Potassium
230 mg
Total Carbohydrate
46 g
Dietary Fiber
5 g
Protein
2 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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