Pear Cranberry Crumble Recipe

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Our Test Kitchen cooks got creative with this crumble. Pears provide a tasty change of pace from apples and other fruits that are more commonly used in pies and desserts. Cranberries add color, and spiced-up oats top off this old-fashioned dessert with a yummy crunch.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup unsweetened apple juice
  • 1/3 cup dried cranberries
  • 1/2 teaspoon vanilla extract
  • 4 firm ripe pears, peeled, cored and cut into 12 slices
  • 3 tablespoons sugar
  • 1/3 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons cold butter

Nutritional Facts

One serving equals 234 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 43 mg sodium, 49 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fruit, 1 fat.

Directions

  1. In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears.
  2. In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350° for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm. Yield: 6 servings.
Originally published as Pear Cranberry Crumble in Light & Tasty October/November 2004, p14

Nutritional Facts

One serving equals 234 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 43 mg sodium, 49 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fruit, 1 fat.

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