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By using canned fruit, I eliminate time-consuming peeling and slicing. Usually, I slide it in the oven right next to the meat dish. The oven-fresh crisp is ready to eat when we're done with dinner.Judy Foye, Freeport, Maine
Nutritional Facts 1 serving (1 cup) equals 520 calories, 18 g fat (11 g saturated fat), 46 mg cholesterol, 255 mg sodium, 91 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Pear Apple Crisp in Country Woman July/August 2000, p41
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Reviewed on Oct. 07, 2012 by akorn160
no taste comparison to using real apples/pears. and look at how many calories this has compared to fresh fruit
Reviewed on Sep. 11, 2011 by K. J.
This tastes and smells fabulous.Very nice for fall but I make it all year. Thanks for the receipe.
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