Cancer Institute A national cancer institute
designated cancer center

Pear Crisp

Serves: 9
Per Serving: 164 calories, 4g fat (<1g saturated fat), 34 carbs, 2g protein, 4g fiber, 3 mg sodium.
NOTE: For lactose-free diet, choose lactose-free ice cream or lactose-free frozen yogurt.


       cup rolled oats                                                                     cup raisins
       1 Tbsp walnuts                                                                        1 Tbsp lemon juice
       3 Tbsp all-purpose flour                                                        2 Tbsp sugar
       3 Tbsp whole wheat flour                                                      2 Tbsp flour
       2 Tbsp packed light brown sugar                                    1/8 tsp nutmeg
       1/8 tsp cinnamon                                                                     Pinch of cloves
       1 Tbsp plus 2 tsp canola oil                                                 
       6 firm, yet ripe pears, peeled (if desired), cored and cubed
       Caramel pecan or vanilla nonfat frozen yogurt or lowfat ice cream (optional)

Cooking instructions:

1. Preheat oven to 375 degrees.  Lightly spray 8 or 9 inch round cake pan.
2. In food processor, pulse oats and walnuts 15 seconds.  Add flour, brown sugar and cinnamon.  Blend 15 more seconds.  While running, drizzle oil and blend 30 seconds.  Transfer to bowl and set aside.
3. In another bowl, toss pears with next 6 ingredients.  Spoon pears into prepared cake pan.  Cover with oat mixture, pressing down gently.  Bake 45-50 minutes, until topping is brown and pears are bubbling.  Serve hot, topped with nonfat frozen yogurt or lowfat ice cream, if desired.

This recipe is from the American Institute for Cancer Research.

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