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Pear-Cranberry Crisp

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 8 servings (serving size: about 3/4 cup)
This seasonal dessert doesn't take a lot of work. Prepare the topping earlier in the day, and refrigerate in a zip-top plastic bag.

Ingredients

  • Filling:
  • 6 cups sliced peeled pear (about 3 pounds)
  • 1 teaspoon cornstarch
  • 1/2 cup fresh cranberries
  • 1/2 cup apple juice
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon sea salt
  • Cooking spray
  • Topping:
  • 3/4 cup regular oats
  • 3/4 cup whole wheat pastry flour
  • 1/4 cup sugar
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Nutrition Information

  • calories 310
  • caloriesfromfat 30 %
  • fat 10.2 g
  • satfat 3.9 g
  • monofat 3.4 g
  • polyfat 1.3 g
  • protein 4.2 g
  • carbohydrate 55.4 g
  • fiber 4.8 g
  • cholesterol 15 mg
  • iron 1.1 mg
  • sodium 168 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare filling, place the pears in a large bowl. Sprinkle with cornstarch; toss well to coat. Stir in cranberries and next 5 ingredients (cranberries through 1/8 teaspoon salt). Spoon pear mixture into a 2-quart baking dish coated with cooking spray.

  3. To prepare topping, combine oats and remaining ingredients, tossing until moist. Sprinkle topping in an even layer over pear mixture. Cover with foil; bake at 375° for 40 minutes. Uncover and bake an additional 20 minutes or until topping is golden and fruit mixture is bubbly.