Category: Dessert

This recipe is adapted to use less sugar from the Pear Crisp recipe out of The New American Plate Cookbook
, pg. 248. I added more spices in place of the sugar. The original recipe also calls for 6 pears, which I replaced with 4 pears and 2 apples.
It is delicious!!!

1/4 cup rolled oats
3 tbs whole wheat flour
4 tbs unbleached all purpose flour
1 tbs wheat germ
2 tbs packed dark brown sugar
1/4 tsp ground cinnamon
1 tbs canola oil
4 pears, peeled, if desired, cored and cubed into 1 inch pieces
2 apples, peeled, if desired, cored and cubed into 1 inch pieces
1 tbs lemon juice
1/4 tsp ground nutmeg
1/16 tsp ground cloves

Preheat oven to 375. Coat an 8 or 9 inch round or square pan with canola oil or non-stick cooking spray. In a bowl, combine pears, apples, lemon juice, 1/2 tbs of the dark brown sugar, 2 tbs of all purpose flour, nutmeg and cloves. Spoon the mixture into the prepared pan.
In a food processor, pulse the oats for 15 seconds. Add whole wheat flour, 2 tbs of all purpose flour, wheat germ, 1 1/2 tbs of brown sugar, and cinnamon. Process for 15 seconds. Drizzle in canola oil and process for 30 seconds. Cover top of pear mixture with oat mixture, pressing down gently. Bake for 45 to 50 minutes, until the topping is brown and the pears are bubbling. Serve hot.

If you don’t have a blood sugar issue, like I do, this would be really good served with vanilla ice cream or whipped cream.

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Here’s a delicious apple dessert recipe I made last night:

3/4 cup quick cooking oats
3/4 cup apple juice
2 tbs vegetable oil
2 eggs
2 tsp vanilla extract
1 tbs, butter melted
1 cup brown sugar, divided
2 apples peeled & thinly sliced, about 1 1/2 cups
1 1/4 cups flour
1 tsp baking soda
t tsp ground cinnamon
1/4 tsp salt
1/4 tsp nutmeg

Preheat oven to 350. Combine oats, apple juice, oil. Let stand 10 minutes. Stir in eggs and vanilla. Pour butter in a 9 inch cake pan coated with cooking spray. Sprinkle 1/4 cup brown sugar. Arrange apple slices spoke like on top of brown sugar. Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt and nutmeg. Add oat mixture, stir just until moist. Pour into prepared pan. Bake at 350 for 40 minutes or until toothpick in center comes out clean. Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Serve with cool whip or vanilla ice cream if desired. Makes 8 serverings.

I diced the apples using the Vidalia Chop Wizard rather than thinly slicing them to save time and served it with cool whip. My 3 year old loved it.

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