Berry Nut and Pear Crisp

Tested Till Perfect

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%
    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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