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Roasted Almond-Cranberry-Pear Crisp

Creative with Cranberries

Cranberries contain antioxidants that help protect healthy body cells from oxygen damage by free radicals.

How-To

Crush the granola bars right in their pouches, or crush them in a food processor.

Did You Know?

If your pears are not quite ripe, let them stand at room temperature for 1 to 2 days.

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Crunchy granola bars are the secret to a sweet and crunchy topping for homemade fruit crisp. From eatbetteramerica.

Prep Time:25 min

Start to Finish:1 hr 30 min

makes:8 servings

5	cups sliced peeled pears (5 to 6 pears)
2	cups fresh or frozen cranberries
1	cup granulated sugar
3	tablespoons Gold Medal® all-purpose flour
4	Nature Valley® roasted almond crunchy granola bars (2 pouches from 8.9-oz box), finely crushed
1/2	cup Gold Medal® all-purpose flour
1/4	cup packed brown sugar
3	tablespoons no-trans-fat 68% vegetable oil spread stick, melted
	Low-fat vanilla ice cream or frozen yogurt, if desired

1.	Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix pears, cranberries, granulated sugar and 3 tablespoons flour. Spoon evenly into baking dish.
2.	In medium bowl, mix crushed granola bars, 1/2 cup flour, the brown sugar and butter until crumbly. Sprinkle over pear mixture.
3.	Bake 55 to 65 minutes or until top is golden brown and fruit is tender (mixture will be bubbly). Cool slightly. Serve warm or cool with whipped cream or ice cream.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 320 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 64g (Dietary Fiber 5g, Sugars 44g); Protein 2g % Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 4 MyPyramid Servings: 1 tsp Fats & Oils, 1/4 c Fruits, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

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