Warm Pear-Blueberry

Crisps

Pear-Blueberry

A warm pear-blueberry crisp makes an ideal year-round dessert.

As fresh blueberries become scarce and more expensive, use frozen blueberries or switch to cranberries instead.

Keep it low fat by serving it with a dollop of low fat or fat-free whipped topping or vanilla yogurt.

Ingredients;

3 large, ripe Bartlett pears, peeled, cored and sliced.

1 Tbsp. lemon juice.

1 c. fresh or frozen blueberries.

1/4 c. sugar.

1 Tbsp. cornstarch.

3/4 c. quick cooking oats.

1/4 c. flour.

1/4 c. firmly packed brown sugar.

1 tsp. cinnamon.

1/2 tsp. ground ginger.

1 Tbsp. melted butter.

1 Tbsp. canola oil.

Preparation;

Preheat oven to 375 degrees.

Lay sliced pears in an 8-inch square glass baking dish, followed by lemon juice.

Scatter blueberries over the pears.

Stir sugar and cornstarch together and sprinkle over fruit. In a small bowl, combine oats, flour, brown sugar, cinnamon and ginger.

Add melted butter and oil and blend well.

Spoon oat mixture over the fruit.

Bake for 30-35 minutes until fruit is bubbling and top is brown.

Serves 6.

Per Serving: Calories 250, Calories from Fat 49, Total Fat 5.6g (Sat 1.5g), Cholesterol 5mg, Sodium 6mg, Carbohydrate 47.3g, Fiber 4.5g, Protein 3.2g

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