Pear & Cranberry Crisp

December 11, 2012

Holiday Goodies With Less Guilt 

Prep time: 10 minutes
Cook time: 1 hour
Makes: 6 to 8 servings
1/3 cup dried cranberries
2 pounds firm pears peeled, cored, and cut into 1/2-inch slices
2 tablespoons maple syrup
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1/4 cup sliced almonds
1/4 cup whole wheat pastry flour
1/4 cup brown sugar
3 tablespoons rolled oats
Pinch ground nutmeg
Small pinch salt
2 1/2 tablespoons unsalted butter, cubed and softened
1. Preheat the oven to 350 degrees. Place the cranberries in a bowl and cover them with boiling water. Let soak until plump, about 15 minutes. Drain well.
2. Combine the almonds, whole wheat flour, brown sugar, oats, nutmeg, and salt in a food processor; pulse a few times. Add the butter and pulse until the mixture resembles granola.
3. In a 10-inch glass pie plate or baking dish, combine the drained cranberries with the pears, maple syrup, flour, and vanilla. Toss well. Scatter the topping over the fruit.
4. Bake the crisp until the topping is well browned, about 1 hour. Serve warm.
Nutrition facts per serving: 260 calories, 3g protein, 49g carbohydrate, 7g fat (3.3g saturated), 6g fiber

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