Berry Nut and Pear Crisp
This recipe makes 6 servings
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 |
- Portion size: 6
Frozen berries, or cherries if you can get the sour red Montmorency variety, add colour and taste to juicy pears.
Ingredients
- 6 cups 6cupspeeled cored pearpears
- 2 tbsp 2tbspliquid honey
- 2 tbsp 2tbsporange juice
- 2 tbsp 2tbspall-purpose flour
- 2 cups 2cupsblueberryblueberries Topping:
- 2/3 cup 2/3cupall-purpose flour
- 1/2 cup 1/2cupslivered almondalmonds, toasted
- 1/2 tsp 1/2tspcinnamon
- 1/4 cup 1/4cupbutter, melted
- 1/3 cup 1/3cuppacked brown sugar
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
