Raspberry-pear crisp

Yield: 10 Servings

Measure Ingredient
1 teaspoon Safflower oil
1½ cup Sliced pears, such as Bosc
Or d'Anjou
2 cups Fresh raspberries
¼ cup Dried currants
⅓ cup Maple syrup
2 tablespoons Arrowroot powder or
Cornstarch
1 tablespoon Lemon juice
1 tablespoon Grated lemon rind
1 cup Uncooked rolled oats
3 tablespoons Melted unsalted butter
2 tablespoons Light honey
½ teaspoon Nutmeg
½ teaspoon Cinnamon
¼ teaspoon Cardamom

1. Lightly oil a 9- by 12-inch baking pan and arrange pear slices in bottom of pan. Cover with raspberries, then currants. Mix together maple syrup, arrowroot, lemon juice, and rind, and drizzle over pear mixture. Preheat oven to 375 degrees F.

2. In a large bowl combine oats, butter, honey, nutmeg, cinnamon, and cardamom. Crumble over pear mixture. Bake crisp until pears are tender and oats are lightly browned (30 to 40 minutes). Serve warm.

Recipe By : the California Culinary Academy From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File

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