Pear Raspberry Crisp Recipe
Pear Raspberry Crisp Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Recommended: 30 Fall Harvest Salads
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

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

Directions

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.
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.
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 each: 282 calories, 7g fat (4g saturated fat), 15mg cholesterol, 102mg sodium, 55g carbohydrate (37g sugars, 5g fiber), 2g protein.

  • 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
  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

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