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Pear and Cherry Crisp with Almond Custard Sauce

  • 8servings
  • 80minutes
  • 260calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B6, B12, D, E
MineralsCopper, Fluorine, Silicon, Calcium, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup quick-cooking oats

  2. 1/4 cup packed brown sugar

  3. 2 tablespoons butter or margarine, melted

  4. 2 tablespoons dried cherries

  5. 4 medium pears, peeled, cored and sliced (4 cups)

  6. 1 cup frozen pitted tart cherries

  7. 1/3 cup granulated sugar

  8. 3 tablespoons all-purpose flour

  9. 1/2 teaspoon almond extract

  10. 2 containers (4 oz each) refrigerated vanilla fat-free pudding

  11. 1/4 cup fat-free half-and-half

  12. 1/4 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. In small bowl, mix oats, brown sugar, 3 tablespoons flour and the butter until crumbly. Stir in dried cherries; set aside.

  2. In 8-inch square (2-quart) glass baking dish, mix remaining fruit crisp ingredients. Sprinkle oat mixture over filling; press slightly.

  3. Bake 30 to 35 minutes or until topping is golden brown and mixture is bubbly. Cool 15 minutes.

  4. Meanwhile, in small bowl, mix all sauce ingredients. Serve fruit crisp with sauce.

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