Raspberry Pear Crisp
This recipe came about from a need to clean out my refrigerator, I had some fruit that need to be eaten and I used them this way, the result was tart, crispy and just plain good. There are a lot of combinations of fruit you could use but this one works well.
Yield
5 servingsPrep
20 minCook
30Ready
60 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
peaches
ripe, peeled and thinly sliced |
|
| 3 | cups |
raspberries
fresh |
|
| 2 | tablespoons |
sugar
|
|
| 1 | cup |
oats, quick cooking
|
|
| ¼ | cup |
honey
|
|
| 3 | tablespoons |
butter
melted |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
peaches
ripe, peeled and thinly sliced |
|
| 7.1E+2 | ml |
raspberries
fresh |
|
| 3E+1 | ml |
sugar
|
|
| 237 | ml |
oats, quick cooking
|
|
| 59 | ml |
honey
|
|
| 45 | ml |
butter
melted |
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
Directions
Place pears in an 8-in. square baking dish coated with nonstick cooking spray. Sprinkle with raspberries and sugar. In a bowl, combine the oats, honey, butter, cinnamon and nutmeg. Sprinkle over raspberries. Bake, uncovered, at 350℉ (180℃). for 30 to 35 minutes or until pears are tender and mixture is bubbly. Yield: 5 servings.
