Raspberry-Pear-Granola Crisp

 

5

cups sliced peeled pears (5 to 6 pears)

1

bag (12 oz) frozen raspberries, thawed

1

cup granulated sugar

1/4

cup 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

• 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix pears, raspberries, granulated sugar and 1/4 cup 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.