Pear and dried cranberry crisp with light whipped cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Pears; peeled and sliced | |
| ; or chunked to yield | ||
| ; 4 cups | ||
| ½ | cup | Dried cranberries |
| 1 | tablespoon | Grand Marnier; (optional) |
| ½ | cup | Sugar |
| 1 | tablespoon | Arrowroot |
| 2 | Pinches cardamom | |
| 4 | tablespoons | Butter; cut into chunks |
| ½ | cup | Brown sugar |
| ¾ | cup | Rolled oats |
| ¼ | cup | Flour |
Directions
Preheat oven to 400 degrees. Combine pears, dried cranberries, Grand Marnier, sugar, arrowroot and cardamom in a bowl. Put this mixture into a 4-6 cup ovenproof baking dish. Put the butter, brown sugar, rolled oats and flour in a food processor. Pulse to form a crumbly mixture. Spread this on top of the pears and cranberries. Bake for about 30 minutes until the oat topping is brown and crispy and the fruit is soft.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9201 Converted by MM_Buster v2.0l.
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