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Apple-Cherry Crisp
Apple-Cherry Crisp
YIELD Makes 8 servings
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INGREDIENTS
| 1 | pound Granny Smith apples, peeled, cored and sliced 1/4 inch thick |
| 1 | can (16 ounces) tart pie cherries packed in water, drained |
| 1 | can (16 ounces) dark sweet pitted cherries in heavy syrup, drained |
| 2 | teaspoons vanilla |
| 1 | teaspoon ground cinnamon |
| 1 | cup fruit-juice-sweetened granola without raisins* |
| 1/3 | cup sliced almonds |
| 1 | quart fat-free vanilla ice cream or frozen yogurt |
PREPARATION:
- Preheat oven to 350°F. Spray an 11X7-inch baking dish with nonstick cooking spray; set aside.
- Combine apples, cherries, vanilla and cinnamon in large bowl; stir until well blended. Spoon into prepared baking dish. Cover with foil; bake 30 minutes.
- Remove from oven; stir to distribute juices. Sprinkle granola and almonds evenly over fruit. Bake, uncovered, 15 minutes more or until juice is bubbling and almonds are golden; serve warm or at room temperature topped with ice cream.
This recipe appears in: Cobblers & Crisps
NUTRITIONAL INFORMATION:
| Serving Size: | 1/8 crisp and 1/8 ice cream |
| Sodium | 100 mg |
| Protein | 7 g |
| Fiber | 3 g |
| Carbohydrate | 59 g |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 15 % |
| Calories | 296 |
DIETARY EXCHANGE:
| Fat | 1 |
| Fruit | 2 |
| Starch | 2 |
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