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FRESH PEAR CRISP

1 cup Splenda Brown Sugar Blend
4 tbsp white whole-wheat flour*
1 tsp ground cinnamon
8 cups thinly sliced pears

Preheat oven to 325 degrees.
Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In a 2-quart mixing bowl, mix the Splenda, flour, and the cinnamon until blended.  Add the pears and toss to coat well.  Pour the mixture into the prepared pan.

2 1/2 cup quick oats
3/4 cup white whole-wheat flour*
1/2 cup Splenda Brown sugar blend
3/4 cup chopped pecans
1 2/3 cups butter, melted

In a large mixing bowl, combine the oats, Splenda, both flours, and pecans.  Pour in the melted butter and mix well until all the dry ingredients are wet.  Sprinkle the mixture over the pear mixture in the baking pan.

Bake at 325 degrees for approximately 1/2 hour, until the pears are fork tender and the topping is lightly browned.

 
*You can use almond meal if you want to go gluten-free. Personally, I need the gluten.

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