Options

Format:
Include:
PRINT
See more
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke Photo by: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Pear-Cranberry Crisp

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.

Cooking Light NOVEMBER 2003

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

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.

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 30%
  • Fat: 10.2g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 4.2g
  • Carbohydrate: 55.4g
  • Fiber: 4.8g
  • Cholesterol: 15mg
  • Iron: 1.1mg
  • Sodium: 168mg
  • Calcium: 40mg
advertisement

Go to Full Version of

Pear-Cranberry Crisp Recipe

advertisement