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

Pear Raspberry Crisp Recipe

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We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. —Fancheon Resler, Bluffton, Indiana
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 6 servings

Ingredients

  • 2 cups sliced peeled fresh pears
  • 2 cups fresh or frozen raspberries
  • 3/4 cup packed brown sugar, divided
  • 1 teaspoon ground cinnamon, divided
  • 1/2 cup all-purpose flour
  • 3 tablespoons cold butter
  • 1 cup cranberry almond whole grain cereal, lightly crushed
  • Vanilla ice cream, optional

Nutritional Facts

1 serving (1 each) equals 282 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 102 mg sodium, 55 g carbohydrate, 5 g fiber, 2 g protein.

Directions

  1. In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate.
  2. In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit.
  3. Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes. Serve with ice cream if desired. Yield: 6 servings.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Raspberry Pear Crisp in Taste of Home October/November 2005, p29

Nutritional Facts

1 serving (1 each) equals 282 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 102 mg sodium, 55 g carbohydrate, 5 g fiber, 2 g protein.

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