A delicious way to use the bounty from a you-pick orchard, this dessert serves a crowd. Served with hot coffee or chai tea, it warms up a brisk fall evening.

Dana McCauley
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
12 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare crisp, combine the first 6 ingredients in a large bowl; toss well. Spoon into a 13 x 9-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, 1/3 cup sugar, and 1/2 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over the pear mixture. Bake at 350° for 1 hour or until topping is golden and fruit is tender. Serve warm.

Nutrition Facts

251 calories; calories from fat 23%; fat 6.5g; saturated fat 3.7g; mono fat 1.7g; poly fat 0.5g; protein 2.3g; carbohydrates 49.2g; fiber 6.7g; cholesterol 15mg; iron 1.4mg; sodium 96mg; calcium 43mg.
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