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Raspberry-Pear-Granola Crisp

1 Ratings

1 Comments

Prep 25 min
Total 1 hr 30 min
Servings 9

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

By Betty Crocker Kitchens

December 23, 2009

Ingredients

cups sliced peeled pears (5 to 6 pears)

bag (12 oz) frozen raspberries, thawed

cup granulated sugar

1/4

cup Gold Medal™ all-purpose flour

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

Steps

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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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 3 1/2g 17% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 95mg; 4%
Potassium: 230mg; 7%
Total Carbohydrate: 64g; 21%
Dietary Fiber 6g 26% Sugars 43g
Protein: 3g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 10%; 10%
Calcium: 4%; 4%
Iron: 8%; 8%

Exchanges:

1 Starch; 1/2 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; 1 1/2 Fat;