Low-Fat Cranberry Pear Crisp



8 servings



3 cups brown rice, cooked
2 cups pears, diced and peeled
1 cup fresh or
frozen cranberries, chopped
1/2 cup packed brown sugar, divided
1/3 cup flour, divided
Vegetable cooking spray
1/4 cup rolled oats
3 tbsp. butter or
1/4 cup pecans, chopped
1/4 cup coconut, flaked


Combine rice, pears, cranberries, 1/3 cup sugar and 2 tablespoons flour. Place rice mixture in 2-quart baking dish coated with cooking spray; set aside.

Oven Instructions:
Combine remaining flour, remaining sugar and oats in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add pecans and coconut; blend well. Sprinkle over rice mixture. Bake at 375°F 25 minutes or until thoroughly heated. Serve warm.

Microwave Instructions:
Prepare as directed using 2-quart microproof baking dish. Cook on high 4 to 5 minutes, rotating dish once during cooking time. Let stand 5 minutes. Serve warm.

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