Diabetic Friendly
Gingered Cranberry Pear Crisp
1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
4 cups sliced peeled fresh pears
1-1/2 cups fresh or frozen cranberries
3 tablespoons finely chopped crystallized ginger
TOPPING:
3/4 cup packed brown sugar
3/4 cup old-fashioned oats
2/3 cup all-purpose flour
6 tablespoons cold butter
In a large bowl, combine sugar and flour; stir in lemon juice. Add the pears, cranberries and ginger; toss to coat. Divide among six greased 10-oz. ramekins or custard cups.
In a small bowl, combine the brown sugar, oats and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit.
Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm. Yield: 6 servings.
Nutritional Facts 1 serving equals 466 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 98 mg sodium, 89 g carbohydrate, 6 g fiber, 4 g protein.
Originally published as Gingered Cranberry Pear Crisp in Country Woman Christmas Annual 2008, p57
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