Low-Fat Cranberry Pear Crisp
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Ingredients
| 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 | | margarine | | 1/4 cup | pecans, chopped | | 1/4 cup | coconut, flaked |
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Instructions
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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