Pear-Cranberry Crisp

Two fruits — pears and cranberries — join together to create a colorful dessert. Serve it plain or topped with fat-free half-and-half or fat-free whipped topping, thawed.

Prep Time: 35 minutes
Cooking Time: 25 minutes
Yield: 8 servings

Crumb Topping
1 cup old-fashioned rolled oats
1⁄3 cup all-purpose flour
3 tablespoons packed Splenda® Brown Sugar Blend
¼ cup trans-fat-free 67% vegetable oil butter spread, melted and cooled

2½ pounds ripe Anjou or Bosc pears, peeled, halved, cored and sliced ¼-inch thick (about 6 pears)
11⁄3 cups fresh cranberries
2 tablespoons fresh orange juice
3 tablespoons Splenda Sugar Blend
1 tablespoon cornstarch
1 teaspoon finely shredded fresh ginger
1 teaspoon grated orange peel


  1. Preheat oven to 375° F. For topping, combine oats, flour and brown sugar blend in medium bowl. Stir in melted butter spread until moist and clumps form. (If desired, transfer to a tightly covered container and refrigerate for up to 3 days.)
  2. For filling, toss together pears, cranberries and orange juice in large bowl; set aside. Stir together sugar blend and cornstarch in small bowl. Add ginger and orange peel; mix until well combined. Sprinkle sugar blend mixture over fruit; toss until pears are evenly coated. Transfer mixture to 13 x 9 x 2-inch glass baking dish.
  3. Sprinkle crumb topping evenly over fruit in baking dish. Bake about 25 minutes or until pears are tender. Serve warm or at room temperature.

Per Serving (½ cup):
calories: 240; 50 calories from fat
total fat: 5 g; 1.5 g saturated fat, 0 g trans fat
cholesterol: 0 mg
sodium: 45 mg
total carbohydrates: 44 g
fiber: 6 g
sugars: 24 g
protein: 3 g
vitamins: vitamin A (6% DV), vitamin C (15% DV)
minerals: calcium (2% DV), iron (6% DV)
exchanges: 2 fruit, 1 starch, 1 fat


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