Whole Grain Pear and Cranberry Crisp

December 12, 2011

Serves: 8
Prep: 10 min
Cook: 40 min
Total: 1hr


  • 1 lemon
  • 8 ripe pears, cored and cut into 1/2" chunks
  • 1 cup dried cranberries
  • 2/3 cup pear nectar or apple juice
  • 1/3 cup granulated sugar
  • 3 tablespoons whole grain pastry flour
  • 1/4 cup whole grain pastry flour
  • 2/3 cup old-fashioned rolled oats
  • 1/4 cup packed light brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon ground cinnamon

1. Preheat the oven to 375°F. Coat a 1 1/2-quart baking dish with cooking spray.

2. Grate 1 teaspoon of rind from the lemon into a large bowl. Cut the lemon in half and squeeze the juice into the bowl. Add the pears, cranberries, pear nectar or apple juice, granulated sugar, and 3 tablespoons of the flour. Toss to mix. Place in the prepared baking dish.

3. In a medium bowl, mix the oats, brown sugar, butter, cinnamon, and the remaining 1/4 cup flour. Sprinkle over the pear mixture.

4. Bake for 40 to 50 minutes, or until the filling is bubbling and the top is browned. Cool on a rack for at least 10 minutes before serving.

Nutritional Facts per serving
Calories    293.2 cal
Fat    3.6 g
Saturated fat    1.8 g
Cholesterol    7.6 mg
Sodium    25.2 mg
Carbohydrates    67.7 g
Total sugars    45.9 g
Dietary fiber    7.9 g
Protein    2.7 g


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