Double Cranberry Pear Crisp

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According to news reports, it’s a bumper crop this year for  cranberries. That’s good news for farmers but even better for us to reap lots of  these tart little berries disease-fighting compounds.

Cranberries have been rated as one of the top-notch antioxidant containing fruits. Research on cranberries as well as blueberries showed that the phytochemicals  may protect against inflammation, one of the contributing factors in cognitive decline.  Protection against LDL-oxidation is also another perk.

Science is now backing up the folk remedy of cranberry juice as a preventative against urinary tract infections. Proanthocyanidins, found not only in  the juice but  also in fresh, frozen and dried cranberries and other berries, appear to fight the bacteria responsible for these types of infections.

This dessert provides a double cranberry hit with both fresh or frozen and dried ones included.  Together with the heart healthy perks of  oats, it’s a fibre-packed tasty dessert.

Double Cranberry Pear Crisp

Makes   6  servings.

Vegetable oil cooking spray

Topping:
3/4   cup (175 mL)  quick-cooking  rolled oats
2 tbsp (25 mL)  whole wheat flour
1/4 cup (50 mL)  brown sugar
2 tbsp (25 mL)   chopped  toasted nuts,
1 tsp  (5 mL) cinnamon
pinch salt
2 tbsp  (25mL)  soft non-hydrogenated margarine

Filling:
3  ripe pears (about 1 ½ pounds/750 g), peeled, cored and  thinly sliced
1 1/2 cups fresh or frozen cranberries (if using frozen, do not defrost)
1/2 cup (125 mL) chopped dried cranberries
1/2 cup (125 mL) brown sugar
1 tbsp (15 mL) all-purpose flour

Preheat oven to 375°F /190°C.

Prepare   an 8-inch x 8-inch/ 2 L ovenproof dish by spraying with vegetable oil cooking spray.

Combine the  oatmeal, whole wheat flour, brown sugar, nuts and  cinnamon in a bowl and mix well. With a fork or fingertips, work in margarine until the dry ingredients are moistened. Set aside.

In prepared baking dish, combine the  pears and   cranberries;  toss with brown sugar and flour to coat fruit  evenly.  Sprinkle oatmeal mixture evenly over fruit. Bake for about 40 minutes, or until fruit is soft and the topping is golden brown.

Per serving nutritional information:
Calories:   262
Protein:  3  grams
Fat:  6  grams
Saturated Fat: 1 gram
Carbohydrate: 48 grams
Dietary Fibre:   6 grams
Sodium: 74 milligrams

Do you have any favourite cranberry dishes? Please share in the comment section below.