PEAR AND RASPBERRY CRISP

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Pear and Raspberry Crisp image

Top tender pears and raspberries with a nutty, cookie crumb topping for a delectable dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 6

Number Of Ingredients 10

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

Steps:

  • 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.
  • In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
  • Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.

Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 35 g, TransFat 1 g

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