Prep 15 mins
Cook 20 mins
I found this at Diabetic living. Had to post having ingredients I enjoy like pears, ginger and cranberries how can you go wrong.
- 2 small pears, peeled, cored, and sliced (12 ounces)
- 2 teaspoons dried cranberries, chopped
- 1 tablespoon orange juice or 1 tablespoon water
- 2 teaspoons crystallized ginger, finely chopped
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon vanilla
- 2 tablespoons rolled oats
- 1 tablespoon brown sugar, packed
- 2 teaspoons all-purpose flour
- 2 teaspoons butter, melted
- 1 tablespoon sliced almonds
- low-fat vanilla yogurt (optional)
- crystallized ginger, Coarsely chopped (optional)
- Preheat oven to 375°F.
- In a small bowl, combine pears, cranberries, orange juice or water, the 2 teaspoons finely chopped crystallized ginger, the cinnamon, and vanilla. Divide mixture between two 8- to 10-ounce individual baking dishes.
- In another small bowl, stir together oats, brown sugar, and flour. Stir in melted butter. Sprinkle oat mixture and almonds over pear mixture in baking dishes.
- Bake for 20 to 25 minutes or until pears are tender and almonds are golden brown. Serve warm. If desired, top with yogurt and additional crystallized ginger.
Every once in awhile, I make someone's recipe that really deserves more than 5 stars, and this is one of those! What a treat! I made one change (because I forgot to check my pantry first). What I thought was a bag of dried cranberries was actually dried tart cherries, so I used them instead and it worked great. This will become a regular fall menu item around here! Thanks, Rita, for posting a dessert that I can eat without guilt!
Delicious! I left out the cranberries and substituted grated ginger for the crystallized ginger and it came out great! I also added in a bit of cornstarch to keep the crisp from getting runny. Would definitely make this again!