A new favorite here at the Allenspark Lodge B&B is a pear/cranberry crisp – and it’s simple. This is fantastic served warm, but also good when cold. Don’t forget the whipped cream on top! If gluten sensitive people are OK with oats, this is a good one.
3 large pears, peeled, cored and sliced.
1/3 cup craisins + 3 tbls orange juice or apple juice – microwave 30 seconds.
4 tbls pear honey – or any suitable fruit jelly or preserves (apricot works well)
Combine and pour into a baking dish sprayed with cooking spray.
Topping:
3/4 cup old fashion oats
1/3 cup brown sugar
1/2 cup roughly chopped pecans
3 – 4 tbls butter or margarine, melted.
Mix together and spread on top of pears.
Bake in moderate oven (350*) for 30 – 40 minutes, until lightly toasted.
Serves 8-12 people.
