Pear Crisp with Oat Streusel Topping
This fall favorite acquires its fiber from unpeeled juicy pears, sweet raisins, and regular oats, and it provides one-fourth of your day's fiber in one portion.
Jaime Harder, MA, RD, Cooking Light
OCTOBER 2007
- 8
Ingredients
- 7 3/4 cups cubed Bartlett or Anjou pears
- 1 cup golden raisins
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Cooking spray
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1 cup regular oats
- 1/4 cup packed brown sugar
- 1/8 teaspoon ground cinnamon
- Dash of salt
- 1/4 cup chilled butter, cut into small pieces
- 1/2 cup frozen fat-free whipped topping, thawed
Preparation
Step 1
Preheat oven to 375°
To prepare crisp, combine the first 6 ingredients in a large bowl; toss to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Sprinkle oat mixture evenly over pear mixture. Bake at 375° for 50 minutes or until browned on top. Serve with whipped topping.