Pear Crisp with Oat Streusel Topping

Pear Crisp with Oat Streusel Topping Recipe
Randy Mayor; Leigh Ann Ross
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.

Yield:

8 servings (serving size: about 1 cup and 1 tablespoon whipped topping)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 375°

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.

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.

Note:

Jaime Harder, MA, RD,

October 2007
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