Berry Nut and Pear Crisp
Frozen berries, or cherries if you can get the sour red Montmorency variety, add colour and taste to juicy pears.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 382 |
| pro | 5 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 65 g |
| fibre | 6 g |
| chol | 24 mg |
| sodium | 89 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 14% |
| vit A | 8% |
| vit C | 18% |
| folate | 15% |
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6 cups (1.5 L) chopped peeled cored pears
2 tbsp (25 mL) liquid honey
2 tbsp (25 mL) orange juice
2 tbsp (25 mL) all-purpose flour
2 cups (500 mL) blueberries, raspberries or cherries
Topping:
2/3 cup (150 mL) all-purpose flour
1/2 cup (125 mL) slivered almonds or chopped hazelnuts, toasted
1/2 tsp (2 mL) cinnamon
1/4 cup (50 mL) butter, melted
Preparation:
In bowl, toss together pears, honey and orange juice; sprinkle with flour and toss. Add berries; toss. Transfer to 8-inch (2 L) square glass baking dish; set aside.
Topping: In bowl, toss together flour, sugar, almonds and cinnamon; drizzle with butter and toss to blend. Spread evenly over pear mixture.
Bake in centre of 375°F (190°C) oven until bubbly and topping is golden and crisp, about 45 minutes.
Additional Information
-
Tip: When using frozen berries or cherries, add about 15 minutes to baking time.
Variation
Cranberry Fruit and Nut Crumble: Replace pear and berry layer with 5 cups (1.25 L) chopped peeled cored apples or pears; 3 cups (750 mL) cranberries; 1/3 cup (175 mL) granulated sugar; 2 tbsp (25 mL) all-purpose flour; 1 tbsp (15 mL) coarsely grated orange rind; and 1/4 cup (50 mL) orange juice. Cover with topping and bake for 40 minutes.
Source
Canadian Living Magazine: November 2005
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