Red Wine Pear Crisp with Spiced Streusel

Red Wine Pear Crisp with Spiced Streusel Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Pears and red wine combine beautifully in this dessert. Dried spices are easier to use in the streusel and filling than our Mulling Spice Blend sachet, and we've varied the flavor by using lemon rind instead of orange rind. Make sure that the pears are firm and not too ripe, or they will become mushy when cooked with the wine. Bosc and Anjou pears work well.


6 servings (serving size: about 3/4 cup crisp and 2 tablespoons whipped topping)

Recipe from

Cooking Light

Nutritional Information

Calories 311
Caloriesfromfat 21 %
Fat 7.4 g
Satfat 4.7 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 2.5 g
Carbohydrate 56.8 g
Fiber 4.2 g
Cholesterol 15 mg
Iron 1.3 mg
Sodium 96 mg
Calcium 32 mg


2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup regular oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
3 tablespoons butter, melted
2/3 cup cabernet sauvignon or other dry red wine
1/2 cup granulated sugar
1 tablespoon grated lemon rind
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 peeled Bosc pears, cored and thinly sliced (about 1 1/2 pounds)
Cooking spray
Remaining ingredients:
3/4 cup frozen reduced-calorie whipped topping, thawed
1/8 teaspoon ground cinnamon (optional)


1. Preheat oven to 350°.

2. To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, regular oats, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and salt in a medium bowl. Add butter, stirring with a fork until crumbly. Set aside.

3. To prepare filling, combine wine and granulated sugar in a large nonstick skillet over medium-high heat; bring to a simmer, stirring until sugar dissolves. Reduce heat to medium. Add lemon rind, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, and sliced pears to pan, stirring to coat; simmer for 15 minutes or until the pears are tender.

4. Spoon pear mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle streusel evenly over pear mixture. Bake at 350° for 30 minutes or until bubbly and lightly browned. Serve with whipped topping. Sprinkle with 1/8 teaspoon cinnamon, if desired.

Julie Hasson,

Cooking Light

December 2008
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