Cranberry-Pear Crisp

Cathy Barber, Food Editor, The Dallas Morning News provided this recipe.

3 c. cooked brown rice

2 c. peeled and diced pears

1 c. fresh or frozen chopped cranberries

1/2 c. dark brown sugar, divided

1/3 c. flour, divided

1/4 c. rolled oats

3 T. butter or margarine

1/4 c. chopped pecans

1/4 c. flaked coconutpeal slices (optional)

Combine rice, pears, and cranberries, 1/3 c. brown sugar, and 2 T. flour; place mixture in a well greased 2 quart baking dish, and set aside.

Combine remaining sugar, remaining flour, and oats in a small bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Add pecans and coconut; blend well. Sprinkle over rice mixture.

Bake, uncovered in a 375 degree oven for 25 minutes, or until thoroughly heated. Garnish with pear slices, if desired.

From the January 2000 issue.

Order back issues