INDIVIDUAL CRANBERRY PEAR CRISPS

TOPPING

1⁄3 cup all-purpose flour

1⁄3 cup packed brown sugar

1 teaspoon cinnamon

1⁄4 teaspoon salt

1⁄3 cup butter or margarine, cut into chunks

1 cup rolled oats

FRUIT

3⁄4 cup granulated sugar

1 tablespoon all-purpose flour

11⁄2 cups fresh or frozen cranberries

4large pears, peeled, cut into halves, and cored

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Position multipurpose blade in work bowl. Add flour, brown sugar, cinnamon, and salt. Process until blended, about 3 seconds. Add butter. Pulse 2 to 3 times, about 5 seconds each time, or until crumbly. Add oats. Pulse 2 times, about 2 seconds each time, or until mixed. Remove to medium mixing bowl. Set aside.

Position multipurpose blade in work bowl. Add granulated sugar, flour, and cranberries. Pulse 2 to 3 times, about 2 seconds each time, or until coarsely chopped. Exchange multipurpose blade for 4 mm slicing disc. Add pears. Process to slice. Remove to large mixing bowl; toss to mix.

Divide pear mixture evenly among eight, 10-ounce buttered ramekins or custard cups. Add topping, dividing evenly among ramekins. Place ramekins on large baking sheet. Bake at 350˚ F for 45 to 55 minutes, or until pears are tender and topping is golden brown. Serve with ice cream, if desired.

Yield: 8 servings.

Per Serving: About 320 cal, 3 g pro, 60 g carb, 9 g total fat, 5 g sat fat, 20 mg chol, 80 mg sod.

VARIATION: INDIVIDUAL CRANBERRY APPLE CRISPS

Substitute 4 apples for pears.

Yield: 8 servings.

Per Serving: About 300 cal, 3 g pro, 55 g carb, 9 g total fat, 5 g sat fat, 20 mg chol, 75 mg sod.

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KitchenAid KFP1642CA, KPFP850 manual Individual Cranberry Pear Crisps, Topping, Fruit
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KPFP850, KFP1642CA specifications

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