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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a recipe adapted from one I found in Cooking Light. We only use whole wheat flour and sugar substitutes, so that's reflected in the recipe. I serve with Sugar Free ice cream. Ingredients:
6 cups anjou pears or 6 cups bartlett pears, cored and cut lengthwise into 1/2 inch thick slices (about 3 pounds) |
1 tablespoon fresh lemon juice |
1/3 cup splenda granular |
1 tablespoon cornstarch |
1 1/2 teaspoons ground cinnamon, divided |
1/3 cup whole wheat flour |
1/2 cup brown sugar twin |
1/2 teaspoon salt |
3 tablespoons chilled unsalted butter, cut into small pieces |
1/3 cup oats |
1/4 cup coarsely chopped pecans |
Directions:
1. Pre-heat oven to 375.
2. Combine pears and lemon juice in a 2-quart baking dish and toss gently to coat.
3. Combine Splenda, cornstarch, and 1 teaspoon cinnamon and stir with a whisk.
4. Add cornstarch mixture to pear mixture; toss well to coat.
5. Lightly spoon flour into a dry measuring cup.
6. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor.
7. Pulse 2 times or until combined.
8. Add chilled butter, pulse 6 times or until mixture resembles coarse meal.
9. Add oats and pecans, pulse 2 times.
10. Sprinkle flour mixture evenly over pear mixture.
11. Bake at 375° for 40 minutes or until pears are tender and topping is golden brown.
12. Cool 20 minutes on a wire rack.
13. Serve warm or at room temperature.
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