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.
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
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
How to Make It
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.
I used my apple cutter on the pears which really speeds up the prep. The recipe didn't note to NOT peel the pears. I will leave the peel on next time which does add to the fiber benefit. My Bartletts were small, so it took 8 pears...2 pounds. Very good balance between fruit and topping.
I used the five pears I had and didn't measure if it was the right amount. There was a lot of the oat mixture and you need the topping as it was a little dry but the flavor was wonderful. Would be good with ice cream also. A definite repeat.
I made this for a friend of mine going through chemo...she loved it and was able to keep it down. I used canned pears since my grociery was out of fresh pears, dumping half of the light syrup out; plus I used "Cranraisins." This recipe is definitely a keeper.
Although nothing unusual or spectacular, this is a very tasty dessert for a family meal and very easy to throw together. I divided it by exactly 1/4 to make a dessert for two people (and used one pear in the doing). I did drizzle a bit of Amaretto over the pear and added cardamon for more spice. We topped with yogurt.
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