Fresh Pear Crisp Recipe

5 1 2
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Fresh Pear Crisp Recipe

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5 1 2
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 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

Directions

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.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Fresh Pear Crisp in Light & Tasty August/September 2003, p23

Nutritional Facts

1 cup: 130 calories, 3g fat (0 saturated fat), 0 cholesterol, 43mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fruit.

  • 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
  1. 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.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Fresh Pear Crisp in Light & Tasty August/September 2003, p23

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3623518 User ID: 4368587 88342
Reviewed Oct. 7, 2011

"Nice to make a dessert that doesn't do away with the benefits of eating fruit,"

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