Pear-Rhubarb Crisp
The topping for this low-sugar dessert is made with whole grain cereals. It's easy to fix and also adds fiber.
Prep Time:
25 mins
Total Time:
1 hr 35 mins
Servings:
9 (2/3-cup) servings
Ingredients
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4 medium Bartlett pears or cooking apples (such as Rome, Braeburn, or Jonathan), cored and thinly sliced
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2 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb*
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1/4 cup all-purpose flour
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1/4 cup honey
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2 tablespoons apple juice or apple cider
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1 cup oat square cereal, crushed
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1/4 cup whole bran cereal, crushed
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1/4 cup sliced almonds or chopped pecans
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2 tablespoons butter, melted
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1 tablespoon honey
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1/2 of an 8-ounce container frozen light whipped dessert topping, thawed (optional)
Directions
1.
Preheat oven to 375 degrees F. In a large bowl, combine pears or apples, rhubarb, and flour. Add the 1/4 cup honey and the apple juice; toss gently to coat. Transfer fruit mixture to a 2-quart square baking dish. Cover and bake for 30 to 40 minutes or just until pears or apples are tender.
2.
Meanwhile, for topping: In a medium bowl, combine crushed cereals and nuts. Add butter and the 1 tablespoon honey; toss to coat. Sprinkle over partially baked fruit mixture. Bake, uncovered, about 10 minutes more or until fruit is very tender and topping is lightly browned.
3.
Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped dessert topping. Makes 9 (2/3-cup) servings.
Test Kitchen Tip
If using frozen rhubarb, measure while still frozen. Allow rhubarb to thaw in a large bowl about 1 hour or until the fruit is partially thawed but still icy; do not drain rhubarb. Continue as directed.
Nutrition information
Calories 169, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 55 mg, Carbohydrate 32 g, Fiber 4 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fruit 1, Starch .5, Other Carbohydrate .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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