Pear cranberry crisp

4 Servings

Ingredients

Quantity Ingredient
3 Pears; peeled, cored and chunked
1 cup Cranberries; whole, sorted
¼ cup Maple syrup
2 tablespoons Lemon juice
½ cup Oatmeal
¼ cup Brown sugar
1 tablespoon Flour
1 tablespoon Butter
Vanilla frozen yogurt; for serving

Directions

PREP: Select very ripe pears (Anjou, Bartlett, or Bosc) 1. Heat the oven to 400F. In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside.

2. In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into a 12 x 9-inch oval gratin dish and spoon the dry mixture over it.

3. Bake in the heated oven until the topping is brown and crisp, about 10 minutes. Reduce the heat to 350F and bake for 20 to 25 minutes more, until the fruit is bubbling. PER SERVING: 236 cals, 4.0 g fat (14½% cff) Serve with vanilla frozen yogurt.

BASIC RECIPE: Choose fruits that are at their seasonal peak, such as pears, apples, and cranberries in the fall, or peaches and strawberries in the summertime.

CREDITS: Martha Stewart, Martha Stewart’s Healthy Quick Cook, (Clarkson N.

Potter Inc., Oct 1997).

Buster and Kitpath Nov 97

Recipe by: Healthy Quick Cook by Martha Stewart (1997) Posted to Digest eat-lf.v097.n294 by KitPATh <phannema@...> on Nov 19, 1997

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