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Pear and Raspberry Crisp

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By Betty Crocker Kitchens
Updated Dec 11, 2009
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Top tender pears and raspberries with a nutty, cookie crumb topping for a delectable dessert.

Pear and Raspberry Crisp

  • Prep Time 15 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 4 pears, peeled, sliced (about 4 cups)
  • 1 cup fresh raspberries
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 cup finely crushed vanilla wafer cookies (about 25 cookies)
  • 1/2 cup sliced almonds
  • 3 tablespoons butter or margarine, melted
  • Vanilla ice cream, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
  • Step 
    2
    In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
  • Step 
    3
    Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.

Nutrition

330 Calories
13g Total Fat
3g Protein
51g Total Carbohydrate
35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
21%
Trans Fat
1g
Cholesterol
15mg
5%
Sodium
100mg
4%
Potassium
250mg
7%
Total Carbohydrate
51g
17%
Dietary Fiber
6g
25%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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