Pear-Cranberry Crisp

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<mx2 source= " MasterCook 5.0 " date= " June 20, 2000 " >

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Pear-Cranberry Crisp

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<RcpE name= " Pear-Cranberry Crisp " author= " More of the Best of Bon Appetit " >

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<![CDATA[

* Exported from MasterCook *

 

Pear-Cranberry Crisp

 

Recipe By :More of the Best of Bon Appetit

Serving Size : 6 Preparation Time :0:00

Categories : Desserts/Miscellaneous

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 firm ripe pears -- peeled, cored and sl

12 ounces cranberries

1/3 cup sugar

1/2 teaspoon cinnamon

3/4 cup rolled oats

2/3 cup firmly packed brown sugar

1/2 cup (1 stick) butter -- cut into 1/2-inch pi

1/2 cup all-purpose flour

Pinch of salt

 

Position rack in center of oven and preheat to 375F. Toss pears, cranberries,

sugar and 1/4 teaspoon cinnamon in 10-inch round baking dish until blended.

Combine oats, brown sugar, butter, flour, salt and remaining 1/4 teaspoon

cinnamon in large bowl and blend with finger-tips until mixture resembles coarse

meal. Sprinkle over fruit mixture and pat down lightly. Bake until pears are

tender and topping is golden, about 45 mintues. Cool about 1 hour. Serve warm.

 

MC Formatted by Karen S.

 

Source:

" More of the Best of Bon Appetit "

Copyright:

" 1984 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 240 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g

Protein; 57g Carbohydrate; 0mg Cholesterol; 11mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2

1/2 Other Carbohydrates

 

Serving Ideas : Vanilla ice cream is the natural partner for this old-fashio

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Desserts/Miscellaneous

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<IngR name= " firm ripe pears " qty= " 4 " >

<IPrp>

peeled, cored and sliced ( 2 1/2 pounds)

</IPrp>

</IngR>

<IngR name= " cranberries " unit= " ounces " qty= " 12 " ></IngR>

<IngR name= " sugar " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " cinnamon " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " rolled oats " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " firmly packed brown sugar " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " (1 stick) butter " unit= " cup " qty= " 1/2 " >

<IPrp>

cut into 1/2-inch pieces

</IPrp>

</IngR>

<IngR name= " all-purpose flour " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " of salt " unit= " Pinch " ></IngR>

<DirS>

<DirT>

Position rack in center of oven and preheat to 375F. Toss pears, cranberries,

sugar and 1/4 teaspoon cinnamon in 10-inch round baking dish until blended.

Combine oats, brown sugar, butter, flour, salt and remaining 1/4 teaspoon

cinnamon in large bowl and blend with finger-tips until mixture resembles coarse

meal. Sprinkle over fruit mixture and pat down lightly. Bake until pears are

tender and topping is golden, about 45 mintues. Cool about 1 hour. Serve warm.

</DirT>

<DirT>

MC Formatted by Karen S.

</DirT>

</DirS>

<Srce>

More of the Best of Bon Appetit

</Srce>

<CpyR>

1984

</CpyR>

<SrvI>Vanilla ice cream is the natural partner for this old-fashioned dessert.

</SrvI>

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