Pear and cherry crumble

Recipe Information

Ingredients

• Filling:

  • Cooking spray

  • Juice of 1 lemon

  • 5-6 fresh pears, the riper the better

  • 1 cup dried cherries

  • Zest of one lemon

  • 1/2 cup pear juice (may substitute apple juice)

  • 2 tablespoons honey

  • 1 teaspoon almond extract

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon ground cardamom

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon flour

• Topping:

  • 1 cup vanillagranola

  • 3 tablespoons flour

  • 1/2 cup brown sugar

  • 1/4 cup sliced almonds

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground allspice

  • 1/4 cup trans-fat-free margarine spread

Directions

• Preheat the oven to 375°F. Spray a 9-inch baking pan with the cooking spray and line a baking sheet with aluminum foil.

• Combine the juice of one lemon with cold water in a bowl. Peel the pears and add them to the lemon water to keep them from browning. Cut the pears into slices or chunks and return to the lemon water. Drain the cut pears before using.

• Combine the cherries, lemon zest, juice, honey, flavorings, spices, and 1 tablespoon of flour with the fruit, and stir. Macerate for 15 minutes and add to the prepared baking dish.

• For the topping, combine the granola, flour, brown sugar, almonds, and spices in a bowl and toss together. Use your hands to work the margarine spread into the dry ingredients until blended and crumbly. Add the topping to the pears.

• Bake the crumble on the foil-lined baking sheet for 30-35 minutes or until the top is golden brown and the filling is bubbling and translucent. Serve warm.

Nutrition (per serving)

• Calories: 289 cal

• Total fat: 4g

• Saturated fat: 0g

• Polyunsaturated fat: 1g

• Monounsaturated fat: 2g

• Cholesterol: 0mg

• Sodium: 69mg

• Carbohydrate: 62g

• Fiber: 6g

• Sugar: 41g

• Protein: 3g