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A wonderful seasonal fruit
crisp for both fall and winter.
Cranberry
Pear Crisp
- 3 cups cooked brown rice
2 cups diced peeled pears
1 cup fresh or frozen chopped cranberries
1/2 cup packed brown sugar - divided use
1/3 cup all-purpose flour - divided use
Vegetable cooking spray
1/4 cup rolled oats
3 tablespoons butter or margarine
1/4 cup chopped pecans
1/4 cup flaked coconut
- Combine rice, pears, cranberries,
1/3 cup sugar and 2 tablespoons flour. Place rice mixture in
2-quart baking dish coated with cooking spray; set aside.
- Combine remaining flour,
remaining sugar and oats in bowl. Cut in butter with pastry blender
until mixture resembles coarse meal. Add pecans and coconut;
blend well. Sprinkle over rice/fruit mixture.
- Bake at 375°F (190°C)
for 25 minutes or until thoroughly heated. Serve warm.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.
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