Low Fat Pear-Blueberry Crisp

A warm pear-blueberry crisp makes an ideal fall 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.

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients:

• 3 large, ripe Bartlett pears, peeled, cored and sliced
• 1 tbsp lemon juice
• 1 cup fresh or frozen blueberries
• 1/4 cup sugar
• 1 tbsp cornstarch
• 3/4 cup quick cooking oats
• 1/4 cup flour
• 1/4 cup firmly packed brown sugar
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1 tbsp melted butter
• 2 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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