Cranberry Pear Crisp
Yield
8 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
brown rice
cooked |
|
| 2 | cups |
pears
diced, peeled |
*
|
| 1 | cup |
cranberries
chopped, (fresh or frozen) |
|
| ½ | cup |
brown sugar
firmly packed, divided |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| ¼ | cup |
rolled oats
|
|
| 3 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
pecans
chopped |
|
| ¼ | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
brown rice
cooked |
|
| 473 | ml |
pears
diced, peeled |
*
|
| 237 | ml |
cranberries
chopped, (fresh or frozen) |
|
| 118 | ml |
brown sugar
firmly packed, divided |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 59 | ml |
rolled oats
|
|
| 45 | ml |
butter
or margarine |
|
| 59 | ml |
pecans
chopped |
|
| 59 | ml |
coconut
flaked |
*
|
Directions
Combine rice, pears, cranberries, ⅓ cup sugar, and 2 tablespoons flour.
Place rice mixture in 2-quart baking dish coated with cooking spray; set aside.
Combine remaining flour, remaining sugar, and oats in bowl.
Cut in butter with pastry blender until mixture resembles coarse meal.
Add pecans and coconut; blend well.
Sprinkle over rice mixture.
Bake at 375℉ (190℃). for 25 minutes or until thoroughly heated. Serve warm.
Microwave Oven Instructions: Prepare as directed using 2- quart microproof baking dish.
Cook on HIGH 4 to 5 minutes, rotating dish once during cooking time.
Let stand 5 minutes. Serve warm.
