Winter Crisp

Source: National Heart, Lung, and Blood Institute as part of the National Institutes of Health and the U.S. Department of Health and Human Services



  • 1/2 c. sugar
  • 3 T. all-purpose fl our
  • 1 tsp. lemon peel, grated
  • 3/4 tsp. lemon juice
  • 5 c. apples, unpeeled, sliced
  • 1 c. cranberries


  • 2/3 c. rolled oats
  • 1/3 c. brown sugar, packed
  • 1/4 c. whole wheat flour
  • 2 tsp. ground cinnamon
  • 1 T. soft margarine, melted


Prepare filling by combining sugar, flour, and lemon peel in medium bowl. Mix well.  Add lemon juice, apples, and cranberries.  Stir to mix. Spoon into 6-cup baking dish.  Prepare topping by combining oats, brown sugar, flour, and cinnamon in small bowl.  Add melted margarine. Stir to mix.  Sprinkle topping over filling. Bake in 375°F oven for approximately 40–50 minutes or until filling is bubbly and top is brown. Serve warm or at room temperature.

Variation–Summer Crisp

Prepare as directed above, but substitute 4 cups fresh or unsweetened frozen peaches and 3 cups fresh or unsweetened frozen blueberries for apples and cranberries. If using frozen fruit, thaw peaches completely (use without draining), but do not thaw blueberries before adding to mixture.