Apple Pear Cranberry Crisp with Gingersnap Topping
By skipping the crust and decreasing the amount of fat in the topping, I was able to create a tasty, sweet and tangy satisfying apple, pear and cranberry crisp with gingersnap topping with just 6 PointsPlus, 7 SmartPoints.
Grease an 8-inch square baking pan. Preheat your oven to 375F degrees.
Prepare the fruit filling: Place the apples, pears and cranberries in the baking pan. Sprinkle with the sugar and stir to combine.
Prepare the gingersnap topping: In a small bowl, stir together the oats, brown sugar, flour, crushed gingersnaps, butter and canola oil until crumbly.
Spread the crumbly oat mixture over the apple, pears and cranberries.
Bake until the fruit mixture is tender and the topping is golden brown, about 35 to 45 minutes.
Delicious when served warm with a small scoop of light vanilla ice cream or frozen yogurt.
Recipe Notes
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)7*SmartPoints (Blue plan)6*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Apple Pear Cranberry Crisp with Gingersnap Topping
Amount Per Serving (1 /6th without ice cream)
Calories 233Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Carbohydrates 47.6g16%
Fiber 5.2g21%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.