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Randy Mayor; Leigh Ann Ross Photo by: Randy Mayor; Leigh Ann Ross

Pear Crisp with Oat Streusel 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.

Cooking Light OCTOBER 2007

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

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.

Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 20%
  • Fat: 6.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.7g
  • Carbohydrate: 60g
  • Fiber: 6.9g
  • Cholesterol: 15mg
  • Iron: 1.7mg
  • Sodium: 142mg
  • Calcium: 40mg
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Pear Crisp with Oat Streusel Topping recipe

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