The Sweet Life Recipes - Sweet Endings

Cranberries are the perfect foil to the pears silkiness and sweetness. The tart berry just pops in this crisp. Taking a recipe from my youth and giving it a twist that fits with today’s sophisticated palates. Plus, cranberries add vitamin C and magnesium. Couple that with their tartness. And they elevate this rustic dish from simple to superb.

3 lbs. fresh pears, peeled and chunked
2 c. cranberries (fresh or frozen will do)
1 tbs. lemon juice
2 tbs. all purpose flour
½ c. sucralose

Topping:

1/8 c. whole wheat pastry flour
1/8 c. all purpose flour
¼ c. baking brown sugar 
½ tsp cinnamon
½ c. rolled oats
¼ tsp. salt
4 tbs. heart healthy "butter" alternative

Preheat oven to 400 degrees. Combine dry topping ingredients. Cut in butter alternative using 2 knives or a pastry cutter. Chill.

While topping is chilling, peel and cut pears. Coat pears in lemon juice. Gently stir in cranberries. Sprinkle fruit with flour and sucralose and spread into a 2 quart baking dish coated with non-stick cooking spray. Remove topping from fridge and pour over fruit mixture. Bake for 45 minutes or until browned and bubbly.