This is delicious and can be substituted for apples or peaches. I use Nature Blessed frozen to save of cutting and peeling time!

Ginger Pear Crisp

 

Generous amounts of fruit and whole grain, plus nuts, let you feel good about enjoying this cozy dessert. Barlett pears make it juicy while boscs add spicy flavor.

INGREDIENTS:

FILLING

•3 Bartlett pears, peeled, cored and cut in 1/2-inch slices

•3 Bosc pears, peeled, cored and cut in 1/2-inch slices

•1/2 lemon

•1/4 cup Stevia Extract In The Raw® Cup For Cup

•1 tablespoon preserved ginger, finely chopped

TOPPING

•3/4 cup white brown rice flour

•3/4 cup gf oats

•1/2 cup SUGAR IN THE RAW®

•1 teaspoon ground cinnamon

•1/4 teaspoon ground allspice

•1/4 teaspoon ground cloves

•Pinch of salt

•8 tablespoons (1 stick) unsalted butter, in small pieces

•1/4 cup toasted sliced almonds

DIRECTIONS:

Preheat oven to 375° F. Coat 8-inch square or 2-quart baking dish with cooking spray.

Place pears in a large bowl. Zest lemon and squeeze 2 teaspoons juice from it. Reserve zest and add juice to pears, tossing to coat them. Add Stevia Extract In The Raw, ginger, and zest, and toss pears again. Spread pears in the prepared baking dish.

In medium bowl, combine flour, oats, sugar, cinnamon, allspice, cloves, and salt. Add butter and, with a fork, work it into dry ingredients until mixture resembles clumpy moist sand. Sprinkle topping evenly over pears.

Bake crisp 45 minutes, or until filling is bubbly and topping is lightly browned. Cool crisp on wire rack for 30 minutes. Serve warm or at room temperature, within 2 hours.

Makes 6 servings.

PER SERVING:

350 calories, 16 g fat (9 g saturated fat), 45g carbohydrate, 5g protein, 7g dietary fiber, 25mg sodium