Pear-Raisin Crisp
by Michelle Jones

A delicious and light dessert that's perfect for entertaining!

Filling:
5 c. peeled pears (about 5 medium)
1/3 c. dark raisins

Topping:
1/4 c. barley nugget cereal or chopped walnuts
1/4 c. light brown sugar
3 T. whole wheat flour
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 T. frozen apple juice concentrate, thawed

Directions:

Combine pear slices and raisins in large bowl, toss to mix well. Spray deep dish pie pan with cooking spray, and spread fruit evenly. Set aside.

For the topping, combine cereal or walnuts, brown sugar, flour and spices and mix well. Add juice concentrate and stir until mixture is moist and crumbly.

Sprinkle topping over fruit and bake uncovered at 350 degrees for 50 minutes, or until topping is browned and the filling is bubbling over the edges.

Remove dish from oven and let cool for at least 5 minutes, serve warm.

Yield: 6 servings
Calories: 165
Fat: 0.6g
Fiber: 4.5g
Sodium: 36 mg

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Source: Secrets of Fat Free Cooking