This fall fruit crisp is adapted from an old Weight Watchers recipe. It is packed with whole grains, and only 3 tablespoons of butter, where other crisp recipes can use up to two sticks. I prefer not to peel the fruit, which both saves time and provides extra nutrients, but you can if you’d like.
- 1/2 cup + 2 tbsp. whole-wheat pastry flour
- 1/2 cup old-fashioned oats
- 1/4 cup packed brown sugar
- 1 tsp. cinnamon, divided
- A pinch of salt
- 3 tbsp. butter, diced (very cold)
- 1 egg white, beaten until frothy
- 1/4 cup sugar
- 1/4 teaspoon nutmeg
- 4 pears and 3 apples, diced into ½-inch pieces
- 1 teaspoon vanilla extract
- Preheat the oven to 375°. Prepare a large baking dish (11×7) with cooking spray.
- In a large bowl, combine the ½ cup flour, the oats, brown sugar, ½ teaspoon cinnamon, and salt. Cut in the cold butter (using a pastry blender or two forks) until the mixture is crumbly, then stir in the egg white.
- Separately, combine the remaining 2 tablespoons of flour and ½ teaspoon cinnamon with the diced fruit, sugar, nutmeg, and vanilla. Add to the prepared baking dish and spread the topping evenly over fruit mixture.
- Bake 45-50 minutes, until top is golden and fruit is bubbly and soft.
I even like to eat this for breakfast with plain yogurt! Makes 8 servings.
Approximate nutrition information, per serving: 255 calories, 5 grams fat, 50 grams carbohydrate, 3 grams protein