Recipe - Pear Cranberry Crisp

3 Pears; peeled, cored and
chunked
1 cup Cranberries; whole, sorted
One fourth cup Maple syrup
2 tablespoon Lemon juice
One half cup Oatmeal
One fourth cup Brown sugar
1 tablespoon Flour
1 tablespoon Butter
Vanilla frozen yogurt; for
serving

PREP: Select very ripe pears (Anjou, Bartlett, or Bosc)

1. Heat the oven to 400F. In a medium bowl, combine the pears, cranberries,
maple syrup, and lemon juice and toss. Set aside.

2. In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the
butter until the consistency resembles coarse crumbs and the dough just
barely holds together. Spoon the cranberry mixture into a 12 x 9inch oval
gratin dish and spoon the dry mixture over it.

3. Bake in the heated oven until the topping is brown and crisp, about 10
minutes. Reduce the heat to 350F and bake for 20 to 25 minutes more, until
the fruit is bubbling. PER SERVING: 236 cals, 4.0 g fat (14.5% cff) Serve
with vanilla frozen yogurt.

BASIC RECIPE: Choose fruits that are at their seasonal peak, such as pears,
apples, and cranberries in the fall, or peaches and strawberries in the
summertime.

CREDITS: Martha Stewart, Martha Stewart’s Healthy Quick Cook, (Clarkson N.
Potter Inc., Oct 1997).

Buster and Kitpath Nov 97

Recipe by: Healthy Quick Cook by Martha Stewart (1997)

Posted to Digest eatlf.v097.n294 by KitPATh phannema@wizard.ucr.edu on
Nov 19, 1997