Serving Size: 1/2 cup (1/3 of one skillet)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
Crumb Topping
2 Tbsp. granulated sugar
2 Tbsp. light brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch of salt
2 Tbsp. nonhydrogenated margarine (such as Promise or Canoleo)
1 Tbsp. chilled unsalted butter, cut into small bit
Pear and Cranberry Filling
4 small (about 5 oz. each) Bosc or D'Anjou pears, peeled and chopped (about 3 cups)
1/4 cup dried cranberries
1/2 Tbsp. sugar
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
2 Tbsp. slivered almonds
Preparation
1. Preheat the oven to 375 degrees. Coat two 6 1/2 inch cast iron skillets with cooking spray. Set aside.
2. Prepare the topping: In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. With a pastry blender or two knives, cut in the margarine and butter until coarse crumbs are formed. Set aside. You should have about 3/4 cup of topping.
3. For the pear and cranberry filling, mix together all the ingredients in a bowl. Divide the pear-cranberry mixture between the two cast iron skillets, using about 1 1/2 cups of the mixture per skillet. Top the mixture evenly between the two skillets.
4. Put the skillets directly onto the oven rack, and bake uncovered for 20 minutes. Sprinkle the top of each crisp with the slivered almonds. Raise the heat to 400 degrees. Continue to bake the crisps for 5 minutes, or until the topping is light brown and crisp. Remove the crisps from the oven. You can serve directly from the skillets if desired.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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