3/4 cup frozen reduced-calorie whipped topping, thawed
1/8 teaspoon ground cinnamon (optional)
How to Make It
Preheat oven to 350°.
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.
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.
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.
I made this for a potluck and it’s in the oven right now. Even though I haven’t tried it yet from the smell and taste tests I know it’s going to be good. The only thing I wonder about is the excess wine sauce for the pears. I put it in to the baking dish and I am a little worried it’s going to make the topping mushy. I guess we’ll see how it goes.
I enjoyed the recipe with a little scoop of ice cream. However, someone who tasted it didn't like it because of the wine/spice combo. She doesn't drink wine, so maybe that's the reason for not liking the flavors.
I made this for dessert for my family on Christmas Eve and everyone LOVED it. I thought it should have had more pears. If I make it again, I will add more because they end up shrinking almost like cooked mushrooms. Either way, this was delicious and I would make it again!
I'm giving this a 5 instead of a 4, because even though I made mistakes it is still excellent. The most important one is that I think you're supposed to add the juice along with the pears into the cobbler dish - I didn't, and mine was a bit dry, but the flavor was still excellent. The pears on their own don't have enough juice once they've been simmering already. Also, I would make it with more volume of pears, or at least make sure you're using very large pears. There was more than enough streusel. A very nice dish and a great change from typical cobblers.
This recipe is a delicious variation of fruit crisp desserts and I will make it again. I had to use a packet of weight control instant oatmeal as an emergency substitution as I had run out of regular oatmeal. While I think the regular oatmeal would be better, the instant oatmeal was an adequate substitution and the crisp was still very tasty. The red wine with mulling spices makes this crisp a good choice for a festive holiday dessert.
Excellent! I used a French red wine that was only semi-dry along w/ raw instead of white sugar, and I was pleased that it wasn't too sweet or wine-y tasting. I sprinkled a tsp of cornstarch over the simmered fruit right before transferring it to the baking dish b/c I used 5 instead of 4 (Bartlett) pears & it seemed soupy. It thickened the juices a bit but still came out excellent. Skipped the cream--perfect as is! It made the house smell like the holidays!
This was soooooooo delicious! My husband didn't believe it was low-fat. I will definately make this again and make sure to double the recipe so there is more leftovers! And maybe add some raspberries for something different. Will make again and again.
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