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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. âFancheon Resler, Bluffton, Indiana Ingredients:
2 cups sliced peeled fresh pears |
2 cups fresh or frozen raspberries |
3/4 cup packed brown sugar, divided |
1 teaspoon ground cinnamon, divided |
1/2 cup king arthur unbleached all-purpose flour |
3 tablespoons cold butter |
1 cup cranberry almond whole grain cereal, lightly crushed |
vanilla ice cream, optional |
Directions:
1. In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate.
2. In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit.
3. Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes. Serve with ice cream if desired. Yield: 6 servings.
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