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Cranberry Pear Crisp

I don’t recall just where I found it, but it’s been a family favorite for at least 20 years. A dollop of sweet, fat-free frozen yogurt tames the tartness of juicy cranberries. For variation, you could also substitute apples for the pears and blueberries or strawberries for the tangy cranberries. —Ruth Fox, Elmhurst, Illinois
  • 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 butter, softened
  • 1/4 cup chopped walnuts
  • Low-fat vanilla frozen yogurt, optional

Directions

  • Preheat oven to 375°. Place cranberries and pears in a large bowl. Mix sugar substitute, sugar, 1 teaspoon flour and cinnamon; toss with fruit. Transfer to an 8-in. square baking dish coated with cooking spray.
  • In a small bowl, mix oats, brown sugar, butter and remaining flour until crumbly; stir in walnuts. Sprinkle over fruit.
  • Bake, uncovered, until topping is golden brown and pears are tender, 30-35 minutes. Serve warm. If desired, top with frozen yogurt.
Nutrition Facts
1 serving: 165 calories, 6g fat (2g saturated fat), 8mg cholesterol, 25mg sodium, 29g carbohydrate (17g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

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