>Recipes
Pear and Raspberry Crisp
Makes 10 servings
Time to Prepare: 0:10
Time to Cook: 0:35
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Ingredients
1 tsp Oil, vegetable safflower, salad or cooking, oleic, (over 70%) 1 1/2 cup Pears, raw 2 cup Raspberries, raw 1/4 cup Currants, zante, dried 1/3 cup Syrups, maple 2 tbls Arrowroot flour 1 tbls Lemon juice, raw 1 tbls Lemon peel, raw 1 cup Cereals, oats, regular and quick and instant, without fortified, dry 3 tbls Butter, without salt Diet
2 tbls Honey, strained or extracted 1/2 tsp Spices, nutmeg, ground 1/2 tsp Spices, cinnamon, ground 1/4 tsp Spices, cardamom, ground
Directions
1. Lightly oil a baking pan and arrange pear slices in bottom of the pan. Cover with raspberries, then currants. Mix together the maple syrup, arrowroot, lemon juice and rind, and drizzle over pear mixture.
2. Preheat oven to 375F degrees.
3. In a large bowl, combine the oats, butter, honey, nutmeg, cinnamon, and cardamom.
4. Crumble over pear mixture. Bake the crisp until pears are tender and oats are lightly browned, about 35 minutes. Serve warm.
2. Preheat oven to 375F degrees.
3. In a large bowl, combine the oats, butter, honey, nutmeg, cinnamon, and cardamom.
4. Crumble over pear mixture. Bake the crisp until pears are tender and oats are lightly browned, about 35 minutes. Serve warm.
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