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Pear and Raspberry Crisp

Pear and Raspberry Crisp
  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 6
Top tender pears and raspberries with a nutty, cookie crumb topping for a delectable dessert.
Updated December 11, 2009

Ingredients

  • 4 pears, peeled, sliced (about 4 cups)
  • 1 cup fresh raspberries
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 cup finely crushed vanilla wafer cookies (about 25 cookies)
  • 1/2 cup sliced almonds
  • 3 tablespoons butter or margarine, melted
  • Vanilla ice cream, if desired

Steps

  • 1
    Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
  • 2
    In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
  • 3
    Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
21%
Trans Fat
1g
Cholesterol
15mg
5%
Sodium
100mg
4%
Potassium
250mg
7%
Total Carbohydrate
51g
17%
Dietary Fiber
6g
25%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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