All these yummy fruits need is a touch of juice concentrate for sweetening. If you use a ready-to-eat cereal, select one that is low in sugar. If you use an unsweetened granola, add some juice concentrate to sweeten to your taste. Add nuts to the granola, if you like.
Tip: Cover the crisp with foil if the topping starts browning too much before the fruit is cooked through.
Ingredients
Crisp topping:
- 2 cups granola, homemade or purchased
- ½ cup whole-wheat flour
- 4 Tbsp (1/2 stick) butter, melted
Filling:
- 4 ripe pears, peeled, halved and cored
- ½ cup dried cranberries
- ½ cup white grape juice concentrate
- 1 Tbsp whole-wheat flour
- Pinch nutmeg or cinnamon
Instructions
- Preheat oven to 350F. In medium bowl, combine all topping ingredients.
- Thinly slice each pear half crosswise. In medium bowl, toss slices with cranberries, juice concentrate, flour and nutmeg. Spread fruit evenly in 8- or 9-inch pie pan. Spread topping evenly over the fruit, pressing it down.
- Bake about 30 minutes, until topping is golden brown and fruit is bubbly and soft. Let cool slightly and serve warm. Cover and refrigerate leftovers.
Serves 8.
Nutritional Information
- 1 serving = 270 calories
- Other fruit: 1 serving
- Whole grains: almost 1 serving
- Fat: ½ serving
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