Pear and Raspberry Crisp
Makes 10 servings
Time to Prepare: 0:10
Time to Cook: 0:35
Ingredients
| 1 tsp | Oil, vegetable safflower, salad or cooking, oleic, (over 70%) |
| 1/4 cup | Currants, zante, dried |
| 1 cup | Cereals, oats, regular and quick and instant, without fortified, dry |
| 3 tbls | Butter, without salt Diet
Diet Substitutes:
Margarine, regular, unspecified oils, with salt added
Vegetable oil, canola
|
| 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.
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