Pear-Cranberry Crisp with Cinnamon Ice Cream |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 pounds ripe Anjou pears (about 5), peeled, cored, cut into 1-inch pieces | 1 cup fresh cranberries or frozen, thawed | 3/4 cup sugar |
| 1-1/4 cups all purpose flour | 1/2 cup finely ground walnuts | 1/4 cup (packed) dark brown sugar |
| 1/4 teaspoon ground cinnamon | 1/2 cup (1 stick) unsalted butter, melted, cooled | cinnamon ice cream |
| 1 | Preheat oven to 350 F. Toss pears, cranberries, and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to 11x7x2-inch glass baking dish. |
| 2 | Mix flour, next 3 ingredinets, and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish. |
| 3 | Bake crips 45 minutes. Increase oven temperature to 375 F. Bake until golden, about 10 minutes. Cool slightly. Serve warm with cinnamon ice cream. |