Nutty Blueberry and Pear Crisp
This versatile and easy-to-put-together dish is open to variations - try apples and pears or peaches and blueberries, or use walnuts or pecans instead of almonds. Top with sugar-free whipped topping or frozen yogurt for an added flourish.
Nutrition
Calories: 166 kcalCarbohydrates: 27 gProtein: 8 gFat: 14 gSaturated Fat: 11 gCholesterol: 16 mgSodium: 49 mgFiber: 8 gSugar: 16 gVitamin A: 5.525 IUCalcium: 35 mgIron: 8 mg
Ingredients
- 2 cups fresh ripe pears, unpeeled, cored, and coarsely chopped
- 2 cups blueberries fresh or frozen
- 1 3/4 tsp. powdered stevia divided
- 2 tsp. pure vanilla extract
- 2 tsp. ground cinnamon
- ¼ tsp. ground ginger
- 2 Tbsp. water
- ¼ cup sliced almonds
- ½ cup oatmeal
- 1/3 cup flour
- 3 Tbsp. salted butter
Instructions
- Note: Be sure to used powdered stevia and not stevia with added fiber - that's a different product.
- 1. Preheat oven to 350 degrees F. Spray a 1-quart casserole or an 8-by9-inch baking dish with cooking spray. Add pears and blueberries to pan and mix.
- 2. Sprinkle 1 tsp. stevia, vanilla extract, cinnamon, and ginger over fruit, then add water. Mix gently to distribute. Sprinkle fruit with sliced almonds.
- 3. Prepare topping. Use a pastry blender or fork to mix oatmeal, flour, cinnamon, and remaining 3/4 tsp. stevia. Blend in butter until mixture is crumbly. Sprinkle topping over fruit and almonds.
- 4. Bake, uncovered, at 350 degrees F for 40 to 45 minutes, or until crisp is bubbling at edges and pears are soft when pierced with a fork. Serve warm or at room temperature.
- Source: Hannaford fresh Magazine, November - December 2008