Apple Raspberry Crisp

[barbogold]

APPLE RASPBERRY CRISP

Makes: 4 Servings
Source: The New Family Cookbook for People with Diabetes
Info: diabeticgourmet.com/book_archive/details/26.shtml

INGREDIENTS

- 1/4 cup margarine
- 1/4 cup quick-cooking oats
- 1/4 cup all-purpose flour
- 1 tablespoon brown sugar
- 1/2 pint fresh raspberries
- 1 large Granny Smith or other tart cooking apple,
peeled, cored, and cut into 1/4-inch slices
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract

DIRECTIONS

Preheat the oven to 400 degrees F.
Prepare and 8-inch-round baking dish or
4 small oven proof ramekins with non-stick spray.

Combine the margarine, oats, flour, and brown
sugar in a small bowl until crumbly; set aside.

Combine the remaining ingredients, tossing gently
to coat the fruit. Pour into the prepared dish.
Top with the oats mixture.

Bake for 15 to 20 minutes, or until
the top is slightly browned and crisp.

Nutritional Information Per Serving: (1/4 of crisp)
Calories: 210, Fat: 12 g, Cholesterol: 0 mg, Sodium: 135 mg,
Carbohydrate: 25 g, Dietary Fiber: 4 g, Sugars: 12 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch, 1 Fruit, 2-1/2 Fat