Cranberry Pear Crisp Recipe
Cranberry Pear Crisp Recipe photo by Taste of Home

Cranberry Pear Crisp Recipe

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A dollop of sweet, fat-free frozen yogurt tames the tartness of juicy cranberries in this treasured crisp recipe from Ruth Fox’s Elmhurst, Illinois kitchen. “I don’t recall just where I found it,” she says, “but it’s been a family favorite for at least 20 years.” TASTY TIP For simple variations, you could also substitute apples for the pears and blueberries or strawberries for the tangy cranberries in this versatile recipe.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 2 large pears, peeled and sliced
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/4 cup sugar
  • 6 teaspoons all-purpose flour, divided
  • 3/4 teaspoon ground cinnamon
  • 1/3 cup old-fashioned oats
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter
  • 1/4 cup chopped walnuts
  • 1 cup fat-free frozen vanilla yogurt

Nutritional Facts

1 serving equals 187 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 47 mg sodium, 33 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Directions

  1. In a large bowl, combine cranberries and pears. Combine the sugar substitute, sugar, 1 teaspoon flour and cinnamon; sprinkle over cranberry mixture and toss to coat. Transfer to an 8-in. square baking dish coated with cooking spray.
  2. In a small bowl, combine the oats, brown sugar and remaining flour. Cut in butter until crumbly; stir in walnuts. Sprinkle over cranberry mixture.
  3. Bake, uncovered, at 375° for 30-35 minutes or until topping is golden brown and pears are tender. Serve warm with frozen yogurt. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cranberry Pear Crisp in Light & Tasty February/March 2007, p52

Nutritional Facts

1 serving equals 187 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 47 mg sodium, 33 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Reviews for Cranberry Pear Crisp

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Oct. 4, 2011

"Delicious! Also great with blueberries"

MY REVIEW
Reviewed Dec. 28, 2010

"A great combination of fruits. I don't use artificial sweeteners because I don't think they are healthy but I do use a natural sweetener that looks and tastes like sugar, xylitol. Since it metabolizes in the body independent from insulin, it does not cause blood sugar to elevate therefore safe for diabetics. It is not calorie-free but has 40% less calories and sugar and is good for your teeth and bones. I just substituted xylitol for all the sugar and sweetener. It was great!"

MY REVIEW
Reviewed Oct. 18, 2010

"We love this dessert. I have made it twice and have frozen pears and cranberries to make it this winter,"

MY REVIEW
Reviewed Oct. 7, 2010

"Most definitely I will be making this again. Enjoyed by all in the family."

MY REVIEW
Reviewed Oct. 7, 2010

"Mrs. Magoo, the recipe calls for sugar substitute equivalent to 1/2 cup sugar. So you could just use 1/2 cup sugar NOT in addition to the sugar substitute.Enjoy."

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