Raspberry-Pear-Granola Crisp

Quickly sprinkle crushed, store-bought granola bars over a sweetened raspberries and pears.

Prep Time: 25 min
Total Time: 1 hour 30 min
Makes: 9 servings

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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.
High Altitude (3500-6500 ft): No change.

Kitchen Tips

Use the flat side of a meat mallet to crush the granola bars right in their pouches.

Serve with whipped cream or vanilla ice cream.

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

Nutrition Information:

1 Serving: Calories 340 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 95mg; Total Carbohydrate 64g (Dietary Fiber 6g, Sugars 43g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 4%; Iron 8% Exchanges: 1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

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