Gingersnap Berry Pear Crisp
An easy cookie crumble makes a quick and crunchy topping for juicy fruit.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 314 |
| pro | 3 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 53 g |
| fibre | 5 g |
| chol | 20 mg |
| sodium | 271 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 19% |
| vit A | 7% |
| vit C | 15% |
| folate | 17% |
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4 cups (1 L) sliced peeled pears
1/3 cup (75 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 cup (250 mL) each raspberries, blueberries and blackberries
Topping:
2-1/3 cups (575 mL) coarse gingersnap cookie crumbs
1/3 cup (75 mL) butter, melted
2 tbsp (25 mL) packed brown sugar
Preparation:
In large bowl, toss together pears, sugar and flour. Add raspberries, blueberries and blackberries; gently toss. Spread in 8-inch (2 L) square glass baking dish.
Topping: In bowl, combine cookie crumbs, butter and sugar; spread over fruit. Bake in 350°F (180°C) oven for 35 minutes. Cover loosely with foil; bake until bubbly around edges and fruit is tender, about 10 minutes longer. (Make-ahead: Set aside for up to 8 hours.)
Topping: In bowl, combine cookie crumbs, butter and sugar; spread over fruit. Bake in 350°F (180°C) oven for 35 minutes. Cover loosely with foil; bake until bubbly around edges and fruit is tender, about 10 minutes longer. (Make-ahead: Set aside for up to 8 hours.)
Additional Information
- Tip: You can also use frozen instead of fresh berries: add 2 tbsp (25 mL) fruit juice to the fruit and increase baking time by up to 10 minutes.
Source
Canadian Living Magazine: July 2007
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