Cranberry Pear Crisp

• 3 c. cooked brown rice
• 1 c. fresh or frozen, chopped cranberries
• 1/3 c. flour, divided
• 1/4 c. rolled oats
• 1/4 c. pecans, chopped
• 2 c. diced, peeled pears
• 1/2 c. packed brown sugar, divided
• vegetable cooking spray
• 3 Tbsp. margarine
• 1/4 c. flaked coconut

1. Heat oven to 375u0b0.
2. Combine rice, pears, cranberries, 1/3 cup of the brown sugar and 2 tablespoons of the flour.
3. Spray a 2-quart baking dish with vegetable cooking spray.
4. Place rice mixture in bottom; set aside.
5. Combine remaining flour, remaining sugar and oats in a bowl.
6. Cut in margarine with pastry blender until mixture resembles coarse meal.
7. Add pecans and coconut; blend well.
8. Sprinkle over rice mixture.
9. Bake 25 minutes or until thoroughly heated.
10. Serve warm.
11. Top with frozen vanilla yogurt, if desired.
12. Makes 8 servings.
13. Each serving has 271 calories.

brown rice, cranberries, flour, rolled oats, pecans, brown sugar, vegetable cooking spray, margarine, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393591 (may not work)