Recipe spotlight: Baked apple cranberry crumble

Baked Apple Cranberry Crumble

4 medium-sized baking apples (like Pink Lady; about 1.5 lb.), cored, sliced thin, skins on

2 tbsp. lemon juice

1 tsp. cinnamon

1 tsp. vanilla extract

¼ cup dried cranberries

Vegetable spray

½ cup rolled oats

¼ cup ground flaxseeds

3 tbsp. honey

2 tbsp. coconut oil or unsalted butter

Preheat oven to 350 degrees. In a large bowl, stir apples with lemon juice, then add cinnamon, vanilla, and cranberries. Spray glass or ceramic pie pan with vegetable spray. Pour in apple mixture. In a food processor fitted with a standard cutting blade, add oats, flaxseeds, honey, and coconut oil or butter. Pulse for 30 seconds or until well combined. Sprinkle oat mixture on top. Bake for 30 to 40 minutes, until lightly browned on top and apples are soft, with juice bubbling up. Let cool for five minutes, then serve alone or with nonfat Greek yogurt.

Serves eight. Each serving contains about 175 calories, 6 g fat, 3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 3 mg sodium, 31 g carbohydrates, 19 g sugar, 5 g fiber, and 3 g protein.