Pear and Cranberry Crisp
Serves:
Prep Time:
Cook Time:
Nutrition Score per serving:
(¾ cup): 232 calories, 8 g fat (28% of calories), 2 g saturated fat, 43 g carbs, 2 g protein, 3 g fiber, 27 mg calcium, 1 mg iron, 18 mg sodium
Prep Time:
Cook Time:
Nutrition Score per serving:
(¾ cup): 232 calories, 8 g fat (28% of calories), 2 g saturated fat, 43 g carbs, 2 g protein, 3 g fiber, 27 mg calcium, 1 mg iron, 18 mg sodium
Topped with a little lowfat vanilla ice cream, this makes a festive Thanksgiving dessert.
Ingredients
Topping½ cup old-fashioned oats
3 tablespoons light brown sugar
½ teaspoon cinnamon
1 tablespoon butter
1 tablespoon honey
2 tablespoons canola oil
2 tablespoons whole-wheat flour Filling
2 pounds firm but ripe Bosc pears, peeled and cut into ¼-inch slices
1 cup fresh cranberries
1 tablespoon lemon juice
1 tablespoon crystallized ginger, finely chopped
1 tablespoon light brown sugar
1 teaspoon whole-wheat flour
Cooking spray
Directions
Preheat oven to 350°F. Spray an 8-inch square baking dish with cooking spray.In a medium mixing bowl, combine topping ingredients; mix with a fork until crumbly. Set aside.
For the filling, combine the pears, cranberries, and lemon juice in a large bowl. Add the ginger, sugar, and flour and toss to combine.
Transfer the pear mixture to the prepared baking dish and top with crumb mixture. Bake for 35 to 40 minutes until the fi lling is bubbly and the topping is a golden brown. Cool for at least 15 minutes before serving, or cool completely and serve later.
