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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From “Come One, Come All/ Easy Entertaining with Seasonal Menus’’ by Lee Svitak Dean (Minnesota Historical Society Press). The pears and cranberries go well together. Other fruit, such as apples, can be used in place of the pears. Ingredients:
filling |
8 ripe pears, peeled, cored and cut in 1/4-inch slices |
1 tablespoons lemon juice |
2 cups fresh cranberries |
1/4 cup granulated sugar |
1 teaspoon cinnamon |
2 tablespoons of flour |
topping |
1 cup rolled oats |
3/4 cup flour |
1/2 cup firmly packed brown sugar |
8 tablespoons (1 stick) butter, softened and cut into pieces |
Directions:
1. Preheat oven to 350F.
2. Toss the pear slices in lemon juice and combine with cranberries in an ungreased 9- by 13-inch baking pan (see Note); toss with granulated sugar, flour and cinnamon.
3. In a bowl, mix oats, flour, brown sugar and butter with a fork until crumbly. Sprinkle over fruit mixture.
4. Bake for 30 minutes, or until the fruit is tender and the topping is lightly browned.
5. Serve warm, at room temperature, or chilled.
6. Calories 400, fat 15 g, sodium 91 mg, carbohydrates: 67 g, saturated fat 9 g, calcium: 48 mg, protein 4 g, cholesterol 38 mg, dietary fiber: 8 g
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