Pear-Cranberry Crumble

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 23%
  • Fat: 4.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.8g
  • Carbohydrate: 33.3g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 62mg
  • Calcium: 0.0mg


  • 2 (16-ounce) cans pear halves in light syrup
  • 1/2 cup dried cranberries
  • 1/4 cup plus 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon ground allspice
  • Vegetable cooking spray
  • 2/3 cup quick-cooking oats, uncooked
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup reduced-calorie stick margarine


  1. Drain pears, reserving 3/4 cup liquid. Discard remaining liquid. Combine pears, 3/4 cup liquid, and cranberries. Combine 1 tablespoon flour and allspice; sprinkle over pear mixture, and toss lightly. Spoon mixture into an 8-inch square pan coated with cooking spray.
  2. Combine remaining 1/4 cup flour, oats, and sugar. Cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle oat mixture over pear mixture. Bake at 375° for 40 minutes.
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