Pear And Cranberry Crumble
- 1/3 c. plus 1 Tbsp. all-purpose flour, divided
- 1/3 c. old fashioned rolled oats
- 1/2 c. packed light brown sugar
- 4 Tbsp. cold butter, cut into small pieces
- 6 large, firm, ripe pears, peeled, cored and cut into bite size chunks (7 c.)
- 1 c. fresh or frozen cranberries
- 1/4 c. fat-free caramel sundae syrup
- 1 1/2 tsp. grated fresh ginger root
- Heat oven to 375u0b0. In large bowl, stir together 1/3 cup flour, oats and brown sugar. With pastry blender or fork, cut in butter until crumbly. In another large bowl, toss together pears, cranberries, caramel syrup, remaining 1 tablespoon flour and ginger root. Spoon into 9-inch square baking dish. Sprinkle with crumb mixture and bake 40 minutes or until golden brown. Makes 8 servings.
flour, rolled oats, brown sugar, cold butter, firm, cranberries, caramel sundae syrup, ginger root
Taken from www.cookbooks.com/Recipe-Details.aspx?id=17390 (may not work)