Wednesday, November 18, 2020

Pear-Cranberry Crisp

I really enjoyed this dessert . . . a lot!

Quantity : 4 servings
Preparation : 10 min Cooking : 25 min Standing : 30 min
270 calories/serving

2 pears 300 g
2 tsp lemon juice, freshly squeezed 1/4 lemon
1 cup cranberries 100 g
3 tbsp sweetener Splenda 5 g
3 1/2 tbsp brown sugar 45 g
1/3 cup whole wheat flour 45 g
1/2 cup rolled oats 45 g
1/3 cup margarine non-hydrogenated 80 g
1/4 tsp ground cinnamon 0.4 g
1 pinch salt 0.1 g

Preheat the oven to 205°C/400°F.
Peel, core and cut the pears into bite-size pieces (about 1,5 cm). In a large bowl, toss them with the lemon juice. Add the cranberries and splenda, then toss well. Transfer the mixture to the ramekins.
In a separate bowl, mix the brown sugar, flour, rolled oats, margarine, cinnamon, and a pinch of salt to obtain a crumbly mixture. Layer it over the fruit in the ramekins.
Bake in the middle of the oven until the fruit is tender and the topping is golden, about 25 min. Take the ramekins out of the oven and let them cool at least 30 min before serving.

This dessert may be prepared in advance and served cold, or warmed up just before serving.

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