Cranberry-Apple Crisp
October, 2005

Serves 6-8 / A tart version of a classic fall dessert. If you like a sweeter crisp, use Braeburn or Fuji apples, or substitute ripe pears. Serve with vanilla frozen yogurt.

4 tart baking apples (such as Granny Smith), peeled, cored, and sliced into thin wedges
2 cups fresh, organic cranberries
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice

Topping
3/4 cup rolled oats
1/2 cup chopped walnuts
3 tablespoons pure maple syrup
>3 tablespoons melted butter
1/2 teaspoon ground cinnamon

1. Preheat oven to 350º. Lightly grease an 8x8-inch baking dish or glass pie plate.
2. Mix apples, cranberries, syrup, cinnamon, and lemon juice in medium saucepan. Cover and simmer on stovetop for 10 minutes.
3. Combine all topping ingredients and mix until somewhat sticky and crumbly. (Use a food processor if you like your topping a bit more crumbly.) Pour apple-cranberry mixture into prepared baking dish. Sprinkle topping over fruit to cover. Bake for about 30 minutes or until topping is golden brown.

FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.


PER SERVING: 282 cal, 40% fat cal, 13g sat, 4g sat fat, 15mg chol, 4g protein, 41g carb, 5g fiber, 44mg sodium