Pear and Cranberry Crisp

Servings: 6



Ingredients:

  • 1 cup all-purpose flour
  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup old-fashioned oats
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) chilled unsalted butter or margarine, cut into pieces
  • Fruit Filling
    • 7 large slightly under-ripe pears (about 31/2 pounds), peeled, cored, and each cut lengthwise into eight slices
    • 1 cup fresh or frozen cranberries
    • 1/2 cup sugar
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • Vanilla ice cream (optional)


    Preparation:

    Place a rack in the middle of the oven and preheat to 350ºF. Butter an 8-inch square baking dish with 2-inch sides.

    To make the topping: In a medium bowl, mix together the flour, brown sugar, oats, and salt. With a pastry blender or two knives used scissor-fashion, cut in the butter until the mixture resembles coarse meal.

    To make the filling: Toss together all the ingredients until well mixed and spoon into the prepared dish. Sprinkle the topping evenly over the filling. Set the dish on a baking sheet to catch any drips. Bake for about 1 hour, or until the topping is golden and the filling thickens and bubbles. Cool at least 20 minutes. Serve with vanilla ice cream, if desired.

    Values per serving:
    Calories: 582, Total Fat: 17.9 g
    Fiber: 9.1 g