Pear-Cranberry Crisp

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 375°.

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.

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.

Note:

Peter Berley,

November 2003