MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pear Cranberry Crisp
Categories: Desserts
Yield: 8 Servings

MMMMM--------------------------TOPPING-------------------------------
1 c Quick oats or
- certified GF rolled oats
2/3 c WW pastry flour or millet,
- sorghum, or
- all-purpose GF flour
1/2 c Walnuts
1/2 ts Salt
1 1/2 ts Cinnamon
1/2 ts Xanthan gum (optional)
1/2 c Coconut oil or
- sunflower seed oil
1/4 c Coconut sugar or brown sugar
1 tb Agave syrup; brown rice
- syrup, or maple syrup;
- up to 2 tb

MMMMM--------------------------FILLING-------------------------------
10 c Pears (8 to 10);
- peeled, cored, cut in
- bite sized pieces
1/2 c Dried cranberries;
- sweetened or unsweetened
2 tb Lemon juice
1/4 c Agave syrup or maple syrup;
-up to 1/2 c
20 dr Liquid stevia (optional)

Total time: 90 minutes

Preheat oven to 350?F. Combine all topping ingredients in a food
prcessor until they begin to clump together. Or, combine all dry
ingredients, then rub oil and agave in by hand.

Peel, core and slice pears into bite sized pieces, spreading in an
8-1/2 x 11" glass baking pan. Scatter the dried cranberries over the
pears, and shake pan to mix. Mix lemon juice, agave or alternate
syrup, and stevia, if using, and pour over pears. Loosely cover the
pears with the crumb topping--gaps and bumps are OK. Cover the dish
with aluminum foil, and bake covered for 30 minutes. Remove covering
and bake uncovered for 20 to 30 minutes, until the topping is
browned. Cool on a rack for 30 minutes before serving.

Tips:

Although gluten free by nature, oatmeal may have a small amount of
gluten from processing. If your gf tolerance is very low, we
recommend using certified gluten free rolled oats, available from
Bob's Red Mill and other sources online or in grocery stores.

The syrup and lemon juice moisten the pears, which would otherwise be
dry, and the cranberries and lemon juice punch up the flavor.

I used 1/4 cup of agave, and added stevia. If you want more
sweetness, but don't want to use stevia, use 1/2 cup of syrup. You
can also use sugar substitute instead of sweetener in the
topping--you may need more oil or a little water to make the topping
crumbly.

The topping should resemble granola. If it doesn't seem crumbly
enough, add a little more oil and sweetener until it does--or add 1
or 2 ts water. It doesn't take much.

Covering the crisp with foil or a lid for the first part of baking
keeps the moisture in so the pears cook soft and moist, and the
topping doesn't get browned before the pears are cooked.

Per 312 g serving: 480 cal, 20 g fat (35% CFF), 79 g carbs,
152 mg sodium, 9 g fiber, 4 g protein, 47 g sugars, low cholesterol,
low Sodium

Recipe FROM: <https://web.archive.org/web/20170910001505/
http://www.savvyvegetarian.com/vegetarian-recipes/
pear-cranberry-crisp.php>

MMMMM


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