Cranberry Pear Crisp (Not yet rated)
Submitted by foodie
A sweet, pear and cranberry treat that is perfect for any Fall meal. Serve with vanilla ice cream, if desired.
Cal: 452 Fat: 17g Carbs: 72g Protein: 6g Fiber: 9g
More Nutrition...
More Nutrition...
Original recipe serves 6
Directions
Preheat an oven to 400F (204C).
Add cut pears and lemon juice to a large bowl. Add 1/3 of sugar and the cranberries. Toss well to coat.
Transfer pear mixture to a 3 quart baking dish, or 6 eight ounce ramekins. Set aside.
Make the topping by combining the flour and butter in food processor. Pulse until the butter forms pea-sized clumps. Add the remaining 1/4 cup of sugar, cinnamon, brown sugar, salt, and oats. Pulse about 10 times, or until moist, large clumps form.
Sprinkle this topping onto the pear mixture. Bake until the topping is golden and the fruit is tender, or about 25 minutes. Let cool for at least 30 minutes before serving.
Add cut pears and lemon juice to a large bowl. Add 1/3 of sugar and the cranberries. Toss well to coat.
Transfer pear mixture to a 3 quart baking dish, or 6 eight ounce ramekins. Set aside.
Make the topping by combining the flour and butter in food processor. Pulse until the butter forms pea-sized clumps. Add the remaining 1/4 cup of sugar, cinnamon, brown sugar, salt, and oats. Pulse about 10 times, or until moist, large clumps form.
Sprinkle this topping onto the pear mixture. Bake until the topping is golden and the fruit is tender, or about 25 minutes. Let cool for at least 30 minutes before serving.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
22.6
--
23.9
35.9
26.9
13.6
12.6
0.4
Calories: 451.8
Total Sugars: 35.7g
Carb.: 71.8g
Fiber: 9g
Total Fats: 17.5g
Cholesterol: 40.7mg
Protein: 6.3g
Sodium: 8.5mg
*Data provided by USDA
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