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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.6
  • Total Fat: 8.6 g
  • Cholesterol: 15.3 mg
  • Sodium: 91.9 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 2.5 g

View full nutritional breakdown of Pear-Berry Gingered Crisp calories by ingredient
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Pear-Berry Gingered Crisp

Submitted by: JILLYJILL

Introduction

A wonderful combination of ripe, sweet pears and fresh berries with a golden nuttey topping. It's simple and easy to make and full of flavor. Fresh berries work best but frozen will work too. You can replace the pecans with whatever nut you prefer. A wonderful combination of ripe, sweet pears and fresh berries with a golden nuttey topping. It's simple and easy to make and full of flavor. Fresh berries work best but frozen will work too. You can replace the pecans with whatever nut you prefer.
Number of Servings: 6

Ingredients

    1/4 cup golden raisins
    1/4 granulated sugar
    1 teaspoon grated orange rind
    1 tablespoon fresh orange juice
    1 teaspoon chopped peeled fresh ginger
    1 teaspoon vanilla extract
    4 cups (1/2 inch) chopped peeled Bartlett pears(about 4 pears)
    1/2 cup raspberries
    1/2 cup blackberries
    Cooking Spray
    1/4 cup all-purpose flour
    1/2 cup quick cooking oatmeal
    1/4 cup packed brown sugar
    1/2 teaspoon cinnamon
    1/8 teaspoon salt
    3 tablespoons chilled butter, cut into small pieces
    2 tablespoons chopped pecans

Directions

Preheat oven to 375.

Combine first 6 ingredients in a large bowl, stirring to combine. Add pears and toss gently to coat. Spoon pear mixture into a shallow 2-quart baking dish lighlty coated with cooking spray. Sprinkle rapsberries and blackberries evenly over top of pears.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal, and stir in nuts.

Sprinkle flour mixture over pears and berries.

Bake at 375 for 35 minutes or until topping is lightly browned. Cool on a wire rack 10 minutes.

Yield: 6 servings (about 1- 1 1/4 cup each)

Number of Servings: 6

Recipe submitted by SparkPeople user JILLYJILL.






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