Only 1 tablespoon of margarine is used to make the crumb topping of this tart and tangy fruit dessert that is cholesterol free and low sodium.

Filling:

½ C sugar
3 T all-purpose flour
1 t lemon peel, grated
¾ t lemon juice
5 C apples, unpeeled, sliced
1 C cranberries

Topping:

2/3 rolled oats
1/3 C brown sugar, packed
¼ C whole-wheat flour
2 t ground cinnamon
1 T soft margarine, melted

1. To prepare filling, combine sugar, flour, and lemon peel in a medium bowl; mix well. Add lemon juice, apples, and cranberries; stir to mix. Spoon into a 6-cup baking dish.

2. To prepare topping, combine oats, brown sugar, flour, and cinnamon in a small bowl. Add melted margarine; stir to mix.

3. Sprinkle topping over filling. Bake in a 375º F oven for approximately 40 to 50 minutes, or until filling is bubbly and top is brown. Serve warm or at room temperature.

Variation: Summer Crisp
Prepare as directed, substituting 4 cups fresh or unsweetened frozen (thawed) peaches and 3 cups fresh or unsweetened frozen (unthawed) blueberries for apples and cranberries.

If frozen, thaw peaches completely; do not drain. Do not thaw blueberries before mixing, or they will be crushed.

Yield: 6 servings
Serving Size: 1¾-inch by 2-inch piece

Each serving provides:
Calories: 284
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 56 mg

Source: National Heart, Lung, and Blood Institute/National Institutes of Health