| 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 |
| 6 | Nature Valley® roasted almond crunchy granola bars (3 pouches from 8.9-oz box), finely crushed |
| 1/2 | cup Gold Medal® all-purpose flour |
| 1/4 | cup packed brown sugar |
| 1/4 | cup butter or margarine, melted |
| Whipped cream or vanilla ice cream, 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. |
| No change. |
|
| Crush the granola bars right in their pouches, or crush them in a food processor. |
|
| If your pears are not quite ripe, let them stand at room temperature for 1 to 2 days. |
Nutrition Information:
370 ( 80); 9g ( 4g, 0g); 15mg; 115mg; 69g ( 5g, 47g); 3g 4%; 6%; 2%; 8% 1 ; 1 ; 2 1/2 ; 0 ; 1 1/2 4 1/2