Pear-Cranberry Crisp

This seasonal dessert doesn't take a lot of work. Prepare the topping earlier in the day, and refrigerate in a zip-top plastic bag.

Yield: 8 servings (serving size: about 3/4 cup)

Ingredients

• Filling:
• 6  cups  sliced peeled pear (about 3 pounds)
• 1  teaspoon  cornstarch
• 1/2  cup  fresh cranberries
• 1/2  cup  apple juice
• 1/4  cup  maple syrup
• 1  teaspoon  vanilla extract
• 3/4  teaspoon  ground ginger
• 1/8  teaspoon  sea salt
• Cooking spray
• 
  Topping:
• 3/4  cup  regular oats
• 3/4  cup  whole wheat pastry flour
• 1/4  cup  sugar
• 1/4  cup  chopped pecans
• 1/4  cup  butter, melted
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  sea salt

Preparation

Preheat oven to 375°.

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.

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 375° for 40 minutes. Uncover and bake an additional 20 minutes or until topping is golden and fruit mixture is bubbly.

Nutritional Information

Calories:

310 (30% from fat)

Fat:

10.2g (sat 3.9g,mono 3.4g,poly 1.3g)

Protein:

4.2g

Carbohydrate:

55.4g

Fiber:

4.8g

Cholesterol:

15mg

Iron:

1.1mg

Sodium:

168mg

Calcium:

40mg