Gingersnap Berry Pear Crisp

Author: Canadian Living

An easy cookie crumble makes a quick and crunchy topping for juicy fruit.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2007

Ingredients

  • 4 cups sliced peeled pears
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup raspberry
  • 1 cup blueberry
  • 1 cup blackberry
Topping:
  • 2 1/3 cups coarse gingersnap cookies crumbs
  • 1/3 cup butter melted
  • 2 tablespoons packed brown sugar

Method

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.)

Nutritional facts Per serving: about

  • Sodium 271 mg
  • Protein 3 g
  • Calories 314.0
  • Total fat 11 g
  • Cholesterol 20 mg
  • Saturated fat 6 g
  • Total carbohydrate 53 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gingersnap Berry Pear Crisp

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