Pear-Cranberry Crisp
Jan. 15th, 2006 07:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fitfoolThis recipe is from Cooking Light (Nov 2003) You can make the topping earlier in the day and refrigerate in a zip-top plastic bag.
Filling:
6 cups sliced peeled pear (about 3 pounds)
1 teaspoon cornstarch
½ cup fresh cranberries
½ cup apple juice
¼ cup maple syrup
1 teaspoon vanilla extract
¾ teaspoon ground ginger
1/8 teaspoon sea salt
cooking spray
Topping:
¾ cup regular oats
¾ cup whole wheat pastry flour (used regular flour)
¼ cup sugar
¼ cup chopped pecans (used walnuts)
¼ cup butter, melted
1 teaspoon vanilla extract
¼ teaspoon sea salt
1. Preheat oven to 375F.
2. To prepare filling, place the pears in a large bowl. Sprinkle with cornstarch, toss well to coat. Stir in cranberries and next 5 ingredients (cranberries through 1/8 teaspoon salt). Spoon pear mixture into a 2-quart baking dish coated with cooking spray.
3. To prepare topping, combine oats and remaining ingredients, tossing until moist. Sprinkle topping in an even layer over pear mixture. Cover with foil; bake at 375F for 40 minutes. Uncover and bake an additional 20 minutes or until topping is golden and fruit mixture is bubbly. Yield: 8 servings (serving size: about ¾ cup)
NUTRITION PER SERVING
CALORIES 310(30% from fat); FAT 10.2g (sat 3.9g,mono 3.4g,poly 1.3g); PROTEIN 4.2g; CHOLESTEROL 15mg; CALCIUM 40mg; SODIUM 168mg; FIBER 4.8g; IRON 1.1mg; CARBOHYDRATE 55.4g
Filling:
6 cups sliced peeled pear (about 3 pounds)
1 teaspoon cornstarch
½ cup fresh cranberries
½ cup apple juice
¼ cup maple syrup
1 teaspoon vanilla extract
¾ teaspoon ground ginger
1/8 teaspoon sea salt
cooking spray
Topping:
¾ cup regular oats
¾ cup whole wheat pastry flour (used regular flour)
¼ cup sugar
¼ cup chopped pecans (used walnuts)
¼ cup butter, melted
1 teaspoon vanilla extract
¼ teaspoon sea salt
1. Preheat oven to 375F.
2. To prepare filling, place the pears in a large bowl. Sprinkle with cornstarch, toss well to coat. Stir in cranberries and next 5 ingredients (cranberries through 1/8 teaspoon salt). Spoon pear mixture into a 2-quart baking dish coated with cooking spray.
3. To prepare topping, combine oats and remaining ingredients, tossing until moist. Sprinkle topping in an even layer over pear mixture. Cover with foil; bake at 375F for 40 minutes. Uncover and bake an additional 20 minutes or until topping is golden and fruit mixture is bubbly. Yield: 8 servings (serving size: about ¾ cup)
NUTRITION PER SERVING
CALORIES 310(30% from fat); FAT 10.2g (sat 3.9g,mono 3.4g,poly 1.3g); PROTEIN 4.2g; CHOLESTEROL 15mg; CALCIUM 40mg; SODIUM 168mg; FIBER 4.8g; IRON 1.1mg; CARBOHYDRATE 55.4g
