- Servings: 10
Try this slimmed-down version of family-favorite fruit crisp. You'd never know this dessert has only 135 calories a serving. The oat-and-nut topper creates a crunchy crown for spiced fresh pears and fresh pineapple. Since your baking dish is lined with Reynolds Wrap® Pan Lining Paper, you can now spend your time on more important things than cleaning the baking dish from dessert. Reynolds Wrap® Pan Lining Paper combines the best benefits of aluminum foil and parchment paper. The parchment paper side is non-stick so the crisp scoops out easily. The foil side makes it easy to mold to the baking pan. Simply line your baking dish with the parchment side towards the food, and cook as you normally would. Now, when you're finished baking or cooking, just toss the mess away.
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 5 medium pears (about 1 3/4 pounds)
- 1/4 teaspoon ground cinnamon
- 1 1/4 cups chopped fresh pineapple
- 2/3 cup rolled oats
- 1 tablespoon whole wheat flour
- 1/4 cup chopped hazelnuts (filberts) or pecans
- 2 tablespoons packed brown sugar
- 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter, melted
- Vanilla low-fat frozen yogurt or low-fat ice cream (optional)
- Reynolds Wrap® Pan Lining Paper
Preheat oven to 375 degrees F. line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper. Peel pears, if desired. Core and halve pears lengthwise. Arrange pear halves, cut sides up, in the prepared baking dish. Sprinkle with cinnamon. Top with pineapple.
In a medium bowl combine rolled oats, whole wheat flour, hazelnuts, brown sugar, ginger, and nutmeg. Stir in melted butter until well mixed. Sprinkle oat mixture over fruit.
Bake for 25 to 30 minutes or until pears are tender. If desired, serve with frozen yogurt or ice cream.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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