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The filling for this crisp can be slowly cooked down and served as a topping (compote) for pancakes or light ice cream.
Method
Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan with cooking spray. (You can also use an oven-safe pot, as shown.)
Place apples, cranberries, sugar, 3 tablespoons flour and ½ teaspoon cinnamon in a bowl and toss until evenly coated. Spread the apple and cranberry mixture on the bottom of the pan.
Mix the softened butter, ¾ cup flour, oats, flax, brown sugar and remaining ½ teaspoon cinnamon in bowl until butter is well incorporated into the flour mixture, forming crumbles.
Place the crumble mixture over the apples and cranberries. Bake 35-40 minutes.
Nutrition facts per serving
Makes 18 servings
Food Groups
V
|
0 |
F
|
0.4 |
C
|
0.6 |
PD
|
0 |
Ft
|
0.9 |
S
|
0.5 |
Nutrition Facts
Calories | 147 |
Total Fat | 4.5 g |
- Saturated Fat | 1.8 g |
Cholesterol | 6.8 mg |
Sodium | 3 mg |
Total Carbohydrate | 25.4 g |
- Dietary Fiber | 3 g |
- Total Sugars | 14.1 g |
-- Added Sugars | 0 g |
Protein | 2.1 g |
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