I come from a family of cooks. So around the holidays, we have a lot of really big meals. Everyone likes to experiment so we often end up with twice the number of dishes as the total number of guests. Needless to say, by dessert, I’m usually looking for something light, and a good fruit dessert does the job – heavy on the fruit, low on the sugar and butter.
This crisp a perfect light dessert with tons of flavor. Serve with a scoop of vanilla ice cream. It would also be great served for breakfast.
• 6 Tbsp. unsalted butter
• 1 ¾ cups Seven Sundays Ginger Pear Macadamia muesli
• 2 Tbsp. flour
• 13 Tbsp. sugar, plus ¼ cup
• 3 ripe pears, peeled, cored and diced into ½ inch pieces
• 1 cup cranberries
• 1 Tbsp. fresh lemon juice
Preheat oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the muesli, 2 Tbsp. sugar and 1 Tbsp. flour and toss until the sugar is dissolved and the muesli is well coated. Transfer to a bowl and set aside. Pour the pears and cranberries into the same skillet; toss with ¼ cup sugar and lemon juice. Cook, stirring occasionally, until the pears are juicy and slightly softened, 7-9 minutes. Pour the pear cranberry mixture into an oven proof casserole dish. Spread the muesli mixture over the fruit and bake until the crisp is bubbling and the pears and tender, about 35 to 40 minutes. Serve warm.
Enjoy your morning,