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Pear Crisp with Oat Streusel Topping

Randy Mayor; Leigh Ann Ross
Yield 8 servings (serving size: about 1 cup and 1 tablespoon whipped topping)
This fall favorite acquires its fiber from unpeeled juicy pears, sweet raisins, and regular oats, and it provides one-fourth of your day's fiber in one portion.

Ingredients

  • Crisp:
  • 7 3/4 cups cubed Bartlett or Anjou pears
  • 1 cup golden raisins
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Cooking spray
  • Topping:
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 cup regular oats
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon ground cinnamon
  • Dash of salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup frozen fat-free whipped topping, thawed

Nutrition Information

  • calories 303
  • caloriesfromfat 20 %
  • fat 6.8 g
  • satfat 3.8 g
  • monofat 1.8 g
  • polyfat 0.6 g
  • protein 3.7 g
  • carbohydrate 60 g
  • fiber 6.9 g
  • cholesterol 15 mg
  • iron 1.7 mg
  • sodium 142 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 375°

  2. To prepare crisp, combine the first 6 ingredients in a large bowl; toss to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

  3. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Sprinkle oat mixture evenly over pear mixture. Bake at 375° for 50 minutes or until browned on top. Serve with whipped topping.