Mildred Sherrer's comforting fruit crisp is a pared-down version of one her mother used to fix. "I made it healthier by using reduced-fat margarine, fresh pears instead of canned and oats for some of the flour," she explains from Fort Worth, Texas. As a finishing touch, she suggests topping it with fat-free yogurt or whipped cream.
Featured In: 30 Fall Harvest Salads
- 1/2 cup all-purpose flour
- 1/3 cup quick-cooking oats
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon, divided
- 3 tablespoons cold reduced-fat stick margarine, cut into pieces
- 4 cups sliced peeled pears (about 2 pounds)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon ground ginger
- In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in margarine until coarse crumbs form; set aside.
- Place pears in a large bowl. Sprinkle with sugar, lemon juice, lemon peel, ginger and remaining cinnamon; toss to coat. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with crumb mixture. Bake at 350° for 45-50 minutes or until pears are tender. Yield: 9 servings.
Originally published as Fresh Pear Crisp in Light & Tasty August/September 2003, p23
Reviews for Fresh Pear Crisp
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review