Cookie
Administrator
Preheat oven to 375F
Coat a 1 1/2 quart baking dish with cooking spray.
1 lemon
8 ripe pears, cored and cut into 1/2" chunks
1 cup dried cranberries
2/3 cup pear nectar or apple juice
1/3 cup granulated sugar
3 tbsp. + 1/4 cup whole grain pastry flour
2/3 cup old fashioned rolled oats
1/4 cup packed light brown sugar
2 tbsp. butter, melted
1 tsp. ground cinnamon
8 servings
Grate 1 tsp. of rind from teh lemon into a large bowl.
Cut the lemon in half and squeeze the juice into the bowl.
Add the pears, cranberries, pear nectar or apple juice, granulated sugar, and 3 tbsp. of the flour.
Toss to mix.
Place in the prepared baking dish.
In a medium bowl, mix the oats, brown sugar, butter, cinnamon, and the remaining 1/4 cup of flour.
Sprinkle over the pear mixture.
Bake for 40 to 50 minutes, or until the filling is bubbling and the top is browned.
Cool on a rack for at least 10 minutes before serving.
Coat a 1 1/2 quart baking dish with cooking spray.
1 lemon
8 ripe pears, cored and cut into 1/2" chunks
1 cup dried cranberries
2/3 cup pear nectar or apple juice
1/3 cup granulated sugar
3 tbsp. + 1/4 cup whole grain pastry flour
2/3 cup old fashioned rolled oats
1/4 cup packed light brown sugar
2 tbsp. butter, melted
1 tsp. ground cinnamon
8 servings
Grate 1 tsp. of rind from teh lemon into a large bowl.
Cut the lemon in half and squeeze the juice into the bowl.
Add the pears, cranberries, pear nectar or apple juice, granulated sugar, and 3 tbsp. of the flour.
Toss to mix.
Place in the prepared baking dish.
In a medium bowl, mix the oats, brown sugar, butter, cinnamon, and the remaining 1/4 cup of flour.
Sprinkle over the pear mixture.
Bake for 40 to 50 minutes, or until the filling is bubbling and the top is browned.
Cool on a rack for at least 10 minutes before serving.
