PUBLISHED 07/03/2003
Topping
- 1 cup all-purpose flour
- 2/3 cup firmly packed light brown sugar
- 1/2 cup old-fashioned oats
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) chilled unsalted butter or margarine, cut into pieces
Fruit Filling
- 7 large slightly under-ripe pears (about 31/2 pounds), peeled, cored, and each cut lengthwise into eight slices
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Vanilla ice cream (optional)
Directions: Place a rack in the middle of the oven and preheat to 350ºF. Butter an 8-inch square baking dish with 2-inch sides.
To make the topping: In a medium bowl, mix together the flour, brown sugar, oats, and salt. With a pastry blender or two knives used scissor-fashion, cut in the butter until the mixture resembles coarse meal.
To make the filling: Toss together all the ingredients until well mixed and spoon into the prepared dish. Sprinkle the topping evenly over the filling. Set the dish on a baking sheet to catch any drips.
Bake for about 1 hour, or until the topping is golden and the filling thickens and bubbles. Cool at least 20 minutes. Serve with vanilla ice cream, if desired.
Makes 6 servings
Per serving: 582 calories; 4.8 g protein; 108.7 g carbohydrate; 17.2 g fat; 41 mg cholesterol; 9.1 g dietary fiber; 110 mg sodium
Number of 5 A Day servings: 1.5
