Pear-Cranberry Crumble
Cranberries give this crumble a pleasantly tangy edge. If your taste runs to sweeter things, increase the granulated sugar to 2/3 cup. When cranberries are in season, buy several bags and put them into the freezer to have on hand throughout the year. If you're using frozen cranberries, there's no need to thaw them before using.
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon allspice
  • 12-ounce package fresh or frozen cranberries (no need to thaw)
  • 3 Bartlett pears, peeled, cored, and cut into 1-inch chunks
  • 1 teaspoon vanilla
  • 3 tablespoons cold unsalted butter, cut up
  • 1/3 cup firmly packed light brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup flour

1. Preheat the oven to 375°F. In large bowl, stir together granulated sugar, cornstarch, cinnamon, salt, and allspice. Add cranberries, pears, and vanilla; stir to combine. Spoon into a 9-inch deep dish pie plate.

2. In a medium bowl, with a pastry blender or two knives, cut butter into brown sugar until mixture resembles coarse meal. Stir in oats and flour. Sprinkle oat mixture over pear mixture and bake 25 minutes until filling is bubbly and topping is golden brown.

Nutritional Information
Per serving: 238 calories, 5.1g total fat, 2.8g saturated fat, 1.4g monounsaturated fat, 0.4g polyunsaturated fat, 4.6g dietary fiber, 2g protein, 49g carbohydrate, 12mg cholesterol, 78mg sodium.
Good source of: fiber.

Date Published: 09/19/2005 > Printer-friendly Version

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