Apple-Cherry Crisp the Editors of Publications International, Ltd.
Makes 8 servings
|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|
|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|
*Available in the health food section of supermarkets.
- 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.
|Serving Size:||1/8 crisp and 1/8 ice cream|
|Calories from Fat||15 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
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