Recipe courtesy of Gale Gand
Pear and Oatmeal Crisp
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- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 279
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 6 g
- Sugar
- 28 g
- Protein
- 2 g
- Cholesterol
- 27 mg
- Sodium
- 31 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 279
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 6 g
- Sugar
- 28 g
- Protein
- 2 g
- Cholesterol
- 27 mg
- Sodium
- 31 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Peel, core, and thickly slice the pears. Toss them with the 2 tablespoons sugar and the cranberries and turn them into a deep, buttered 2-quart baking dish. The fruit should be at least 2 1/2-inches deep in the pan; add more fruit, if necessary.
- For the topping, in a bowl, stir together the flour, oats, sugars, cinnamon, nutmeg, and salt. Drizzle in the melted butter tossing the ingredients with a fork to blend. Be careful not to over mix because you want a loose crumbly mixture, not a bound-together ball of topping. Sprinkle the topping over the pears.
- Bake for 30 minutes, until pears are tender and topping is browned. Serve warm with heavy cream or ice cream.
