KITCHENAID KPFP850 - Manual (Page 84)

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TOPPING
1 ⁄
3
cup all-purpose flour
1 ⁄
3
cup packed brown sugar
1 teaspoon cinnamon
1 ⁄
4
teaspoon salt
1 ⁄
3
cup butter or margarine, cut
into chunks
1 cup rolled oats
FRUIT
3 ⁄
4
cup granulated sugar
1 tablespoon all-purpose flour
1 1 ⁄
2
cups fresh or frozen
cranberries
4 large pears, peeled, cut into
halves, and cored
Position multipurpose blade in work bowl. Add flour, brown sugar, cinnamon, and salt.
Process until blended, about 3 seconds. Add butter. Pulse 2 to 3 times, about 5 seconds
each time, or until crumbly. Add oats. Pulse 2 times, about 2 seconds each time, or until
mixed. Remove to medium mixing bowl. Set aside.
Position multipurpose blade in work bowl. Add granulated sugar, flour, and cranberries.
Pulse 2 to 3 times, about 2 seconds each time, or until coarsely chopped. Exchange
multipurpose blade for 4 mm slicing disc. Add pears. Process to slice. Remove to large
mixing bowl; toss to mix.
Divide pear mixture evenly among eight, 10-ounce buttered ramekins or custard cups. Add
topping, dividing evenly among ramekins. Place ramekins on large baking sheet. Bake at
350˚ F for 45 to 55 minutes, or until pears are tender and topping is golden brown. Serve
with ice cream, if desired.
Yield: 8 servings.
Per Serving: About 320 cal, 3 g pro, 60 g carb, 9 g total fat, 5 g sat fat, 20 mg chol,
80 mg sod.
VARIATION: INDIVIDUAL CRANBERRY APPLE CRISPS
Substitute 4 apples for pears.
Yield: 8 servings.
Per Serving: About 300 cal, 3 g pro, 55 g carb, 9 g total fat, 5 g sat fat, 20 mg chol,
75 mg sod.
INDIVIDUAL CRANBERRY PEAR CRISPS