Pear-fect Cranberry Crisp with Walnuts
Fresh pears and cranberries are combined with cooked brown rice and topped with an oat, walnut and coconut crumble topping.
3 cups cooked brown rice
2 cups diced peeled pears
1 cup fresh or frozen chopped cranberries
1/2 cup packed brown sugar - divided use
1/3 cup all-purpose flour - divided use
Vegetable cooking spray
1/4 cup rolled oats
3 tablespoons butter or margarine
1/2 cup walnuts, chopped
1/4 cup flaked coconut
- Combine rice, pears, cranberries, 1/3 cup sugar and 2 tablespoons flour. Place rice/fruit mixture in 2-quart baking dish coated with cooking spray; set aside.
- Combine remaining flour, remaining sugar and oats in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add walnuts and coconut; blend well. Sprinkle over rice/fruit mixture.
- Bake in a preheated oven at 375°F (190°C) for 25 minutes or until thoroughly heated. Serve warm.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.