Pear and Almond Crisp

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Pear and Almond Crisp

Pear and Almond Crisp
1/2 cup Cascadian Farm Apricot Fruit Spread
6 tbsp. Sugar divided
2 tbsp. cornstarch
1 tsp. almond extract
4 large ripe pears, peeled, cored and cut
in to 1/2 -inch
1 cup Four Grain Scotch Blend Oats (Natural
Foods Dept. bulk
bin #693)
1/2 cup sliced almonds
3 tbsp. organic butter
Prep time: 15 minutes
Cook time: 25 to 35 minutes

Preheat oven to 350°F. Stir together fruit spread, 2 tbsp. sugar, cornstarch and extract; gently fold in pears and place in a pie dish. Mix together remaining ingredients with a fork or pastry blender to make a crumbly mixture and sprinkle over pears. Bake for 25 to 35 minutes; let cool slightly. Serve warm with nonfat vanilla frozen yogurt, if desired.

Makes 4 to 6 servings.

The key to baking with pears is to use pears that are starting to ripen, but are still firm. Overripe pears will be too juicy and will make the baked goods soggy or watery. If using Bartletts, choose pears with a pale yellow hue.
Nutritional Information:
(based on 5): 450 calories, 6 g protein, 12 g total fat (5 g sat., 0 g trans), 83 g carbohydrate, 9 g fiber, 44 g sugar, 20 mg cholesterol, 55 mg sodium, 9 points


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