Taste of Home
Pear Raspberry Crisp
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
YIELD: 6 servings.
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
Ingredients
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2 cups sliced peeled fresh pears
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2 cups fresh or frozen raspberries
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3/4 cup packed brown sugar, divided
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1 teaspoon ground cinnamon, divided
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1/2 cup all-purpose flour
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3 tablespoons cold butter
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1 cup cranberry almond whole grain cereal, lightly crushed
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Vanilla ice cream, optional
Directions
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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.
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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.
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3.
Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.
Nutrition Facts
1 serving: 282 calories, 7g fat (4g saturated fat), 15mg cholesterol, 102mg sodium, 55g carbohydrate (37g sugars, 5g fiber), 2g protein.
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