Gingersnap Berry Pear Crisp
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This recipe makes 8 servings
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 |
An easy cookie crumble makes a quick and crunchy topping for juicy fruit.
Ingredients
- 4 cups sliced peeled pears
- 1/3 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- Topping
- 2-1/3 cups coarse gingersnap cookies, crumbs
- 1/3 cup butter, melted
- 2 tbsp 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
- Keywords : Dessert; Pears; Raspberries; Bake; Ginger;
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