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Pear Crisp

Pear Crisp: Main Image

Quick Facts

Servings: 10
Cook Time: 50 min.
A fun variation of traditional apple crisp. This recipe makes plenty for company, for a smaller amount just make half the recipe.

Ingredients

  • 9 cups (about 2kg) pears, cored, peeled and sliced
  • 50g sugar
  • 30mL lemon juice
  • 2g cinnamon
  • Topping:90g rolled oats, regular or quick-cooking
  • 60g flour, unbleached
  • 80g brown sugar, packed
  • 2g cinnamon
  • 80g margarine

Directions

  • Preheat oven to 350°F (175°C).
  • In a medium bowl, combine the pears, sugar, lemon juice and 1 tsp (2g) cinnamon. Transfer the fruit mixture into a 9x13-inch (25x35cm) baking dish that has been sprayed with vegetable oil spray.
  • In a medium bowl, combine the oats, flour, brown sugar and 1 tsp (2g) cinnamon. With a fork or pastry blender, cut in margarine until mixture is crumbly.
  • Sprinkle topping over pear mixture. Bake for 50 minutes until topping is nicely brown on top. Serve with a dollop of reduced-fat whipped cream.

Nutrition Facts

Calories 294
  Calories from Fat 72 (24%)
(13%)Total Fat 8g
(13%)Saturated Fat 3g
Poly-Unsaturated Fat 2g
Mono-Unsaturated Fat 3g
(2%)Cholesterol 8mg
(3%)Sodium 83mg
(9%)Potassium 298mg
Total Carbohydrate 54g
(27%)Dietary Fibre 7g
Sugars 30g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.


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