Top each serving with 2 tablespoons whipped topping.Ĭreated and tested by Darlene Zimmerman, MS, RD, for Heart Smart®.Ģ10 calories (13% from fat), 3 grams fat (1 gram sat. Bake for 30 to 35 minutes or until the fruit mixture bubbles and crumb topping is golden brown. Bake at 350 for 23-25 minutes or until golden brown. In a small bowl, combine the brown sugar, flour oats and cinnamon cut in butter until mixture resembles coarse crumbs. Top the fruit mixture with the crumb mixture. square baking dish, combine pie filling and pears set aside. Using a pastry cutter or fork, cut in margarine until the mixture becomes crumbly. In a separate bowl, combine oats, brown sugar, cinnamon and the remaining 2 tablespoons flour. Add apples and pears and gently toss to coat fruit. In a large bowl, combine the granulated sugar and 3 tablespoons flour. Harvest Apple Pear Crisp 6 cups of mixed apples and pears (whatever you have), cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds) 1 Tbsp. Spray a round oven-safe baking dish with nonstick cooking spray. Serves: 6 / Prep time: 10 minutes / Total time: 45 minutesĢ ½ cups sliced red apples (such as Northern Spy or Jonathan)ġ2 tablespoons (¾ cup) reduced-fat whipped topping (such as Cool Whip Light) For questions about today’s recipe, call 31. As a general guide, one medium-sized pear yields about one cup sliced.ĭarlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. It may also inhibit the growth of cancer cells.īosc or Anjou pears are perfect for today’s recipe as their firm texture holds up when baked. Some studies suggest that this antioxidant may protect arteries against cholesterol damage and help prevent blood clots. They also provide a beneficial antioxidant called quercetin.

You can make the topping store it in the freezer (in a zip-top plastic bag) for up to 3 months.Pears are one of the highest-fiber fruits available, providing 6 grams per medium-sized fruit. Let sit for about 10 minutes to allow the juice to settle and thicken before serving. INGREDIENTS FOR APPLE PEAR CRUMBLE: 3 large/4 small apples, peeled, cored and sliced thinly 2 large pears, peeled, cored and sliced thinly 2 tbsp cornstarch. Bake until the fruit is very tender when pierced with a knife and the topping is browned, 25 to 35 minutes. Scatter the topping evenly over the fruit. Spread the fruit into a relatively flat layer. In a large bowl, combine chopped apples, chopped pears, sugar, arrowroot powder, and cinnamon. Add the pears and gently toss until coated and hot, about 3 minutes. Pour prepared fruit into a 2 quart baking dish. Combine fruit in a large bowl with spices, lemon juice, maple syrup, vanilla extract, and cornstarch, stir well to combine. Cook, stirring gently, until just barely tender, about 4 minutes. Peel and core apples and chop into 1/2' pieces. Reduce the heat to low and add the apples. Whisking constantly, add the applejack and lemon juice and cook until boiling, about 2 minutes. Add the brown sugar, flour, ginger, and salt cook, stirring and smearing with a rubber spatula, until the sugar is melted and the mixture is smooth, about 1 minute. Melt the butter in a 10-inch ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Refrigerate the topping in the work bowl while you prepare the filling.

Add the remaining pecans and pulse briefly until the pecans are broken up but not pulverized. Pulse the ingredients until they begin to form moist clumps. In a food processor, combine half of the pecans with the brown sugar, flour, butter, ginger, and salt. Position a rack in the center of the oven and heat the oven to 400☏.

Apple pear crisp