Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      What We're Doing to Keep You Safe »      COVID-19 Resources »       Updated Visitor Policy »

Pear Crisp

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Pears are a good source of vitamin C, potassium, and fiber!

Serves:  9

Per Serving:  164 calories, 4g fat (<1g saturated fat), 34 carbs, 2g protein, 4g fiber, 3 mg sodium.

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet), use ice cream instead of frozen yogurt! For lactose-free diet, choose lactose-free ice cream or lactose-free frozen yogurt.

Ingredients: 

¼ cup rolled oats

1 Tbsp walnuts

3 Tbsp all-purpose flour

3 Tbsp whole wheat flour

2 ½ Tbsp packed light brown sugar

⅛ tsp cinnamon

6 firm, yet ripe pears, peeled (if desired), cored and cubed

Caramel pecan or vanilla nonfat frozen yogurt or lowfat ice cream (optional)

1 Tbsp plus 2 tsp canola oil

¼ cup raisins

1 Tbsp lemon juice

2 Tbsp sugar

2 Tbsp flour

⅛ tsp nutmeg

Pinch of cloves

Cooking Directions:

  1. Preheat oven to 375°.  Lightly spray 8 or 9 inch round cake pan.
  2. In food processor, pulse oats and walnuts 15 seconds.  Add flour, brown sugar and cinnamon.  Blend 15 more seconds.  While running, drizzle oil and blend 30 seconds.  Transfer to bowl and set aside.
  3. In another bowl, toss pears with next 6 ingredients.  Spoon pears into prepared cake pan.  Cover with oat mixture, pressing down gently.  Bake 45-50 minutes, until topping is brown and pears are bubbling.  Serve hot, topped with nonfat frozen yogurt or lowfat ice cream, if desired.

Recipe from: American Institute for Cancer Research