Low-Fat Cranberry Pear Crisp

• 3 cups brown rice, cooked
• 2 cups pears, diced and peeled
• 1 cup fresh
• frozen cranberries, chopped
• 1/2 cup packed brown sugar, divided
• 1/3 cup flour, divided
• Vegetable cooking spray
• 1/4 cup rolled oats
• 3 tbsp. butter
• margarine
• 1/4 cup pecans, chopped
• 1/4 cup coconut, flaked

1. Combine rice, pears, cranberries, 1/3 cup sugar and 2 tablespoons flour.
2. Place rice mixture in 2-quart baking dish coated with cooking spray; set aside.
3. Oven Instructions: Combine remaining flour, remaining sugar and oats in bowl.
4. Cut in butter with pastry blender until mixture resembles coarse meal.
5. Add pecans and coconut; blend well.
6. Sprinkle over rice mixture.
7. Bake at 375F 25 minutes or until thoroughly heated.
8. Serve warm.
9. Microwave Instructions: Prepare as directed using 2-quart microproof baking dish.
10. Cook on high 4 to 5 minutes, rotating dish once during cooking time.
11. Let stand 5 minutes.
12. Serve warm.

brown rice, fresh, frozen cranberries, brown sugar, flour, vegetable cooking spray, rolled oats, butter, margarine, pecans, coconut

Taken from www.foodgeeks.com/recipes/897 (may not work)