4 slices whole-wheat bread, crumbled
¼ c. firmly packed brown sugar
¾ t. ground cinnamon
6 large Granny Smith apples or other baking apples, cored
and thinly sliced
½ c. raisins
1 T. fresh lemon juice
1/3 c. apple juice
2 T. margarine, chilled and cut into small pieces
1 c. light whipped topping
Preheat oven to 375° F. Spray a 9 x 13 baking dish with vegetable cooking spray. In a small bowl, combine bread, brown sugar and ¾ tsp. cinnamon. Mix well. In a large bowl, combine apples, raisins and lemon juice. Toss to coat.
Place half of apple mixture in the prepared dish. Pour the juice evenly over the top. Dot with 1 Tbsp.of margarine. Sprinkle with half of the bread mixture. Spoon the remaining apple mixture over bread. Top with the remaining margarine and bread mixture.
Bake until bread is golden brown and fruit is bubbling, about 30 minutes. Place dish on a wire rack and cool slightly. Cut into 6 pieces and serve warm with a dollop of whipped topping and a sprinkle of cinnamon. The crisp can also be covered and refrigerated, then served chilled or at room temperature.
Makes 12 - ½ cup servings.
Nutrition Information: 120 calories; 3 g fat; 0 mg cholesterol; 75 mg sodium; 26 g carbohydrates; 2 g fiber; and 1 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA's Food Stamp Program. This institution is an equal opportunity employer and provider.