Ginger Pear Crisp
|3||Bartlett pears, peeled, cored and cut in 1/2-inch slices|
|3||Bosc pears, peeled, cored and cut in 1/2-inch slices|
|1/4||cup Stevia In The Raw® Bakers Bag|
|1||tablespoon preserved ginger, finely chopped|
|3/4||cup white whole-wheat flour|
|3/4||cup quick-cooking oats|
|1/2||cup Sugar In The Raw®|
|1||teaspoon ground cinnamon|
|1/4||teaspoon ground allspice|
|1/4||teaspoon ground cloves|
|Pinch of salt|
|8||tablespoons (1 stick) unsalted butter, in small pieces|
|1/4||cup toasted sliced almonds|
Preheat oven to 375° F. Coat 8-inch square or 2-quart baking dish with cooking spray.
Place pears in a large bowl. Zest lemon and squeeze 2 teaspoons juice from it. Reserve zest and add juice to pears, tossing to coat them. Add Stevia In The Raw®, ginger, and zest, and toss pears again. Spread pears in the prepared baking dish.
In medium bowl, combine flour, oats, sugar, cinnamon, allspice, cloves, and salt. Add butter and, with a fork, work it into dry ingredients until mixture resembles clumpy moist sand. Sprinkle topping evenly over pears.
Bake crisp 45 minutes, or until filling is bubbly and topping is lightly browned. Cool crisp on wire rack for 30 minutes. Serve warm or at room temperature, within 2 hours.
Per Serving: 350 calories, 16 g fat (9 g saturated fat), 45 g carbohydrate, 5 g protein, 7 g dietary fiber, 25 mg sodium.