Harvest Pear Crisp

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This is a recipe adapted from one i found in cooking light. We only use whole wheat flour and sugar substitutes, so that's reflected in the recipe. I serve with sugar free ice cream.

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Steps

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Pre-heat oven to 375.

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Combine pears and lemon juice in a 2-quart baking dish and toss gently to coat.

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Combine splenda , cornstarch , and 1 teaspoon cinnamon and stir with a whisk.

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Add cornstarch mixture to pear mixture.

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Toss well to coat.

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Lightly spoon flour into a dry measuring cup.

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Place flour , 1 / 2 teaspoon cinnamon , brown sugar , and salt in a food processor.

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Pulse 2 times or until combined.

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Add chilled butter , pulse 6 times or until mixture resembles coarse meal.

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Add oats and pecans , pulse 2 times.

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Sprinkle flour mixture evenly over pear mixture.

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Bake at 375 for 40 minutes or until pears are tender and topping is golden brown.

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Cool 20 minutes on a wire rack.

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Serve warm or at room temperature.

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Ingredients

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anjou pears, fresh lemon juice, splenda granular, cornstarch, ground cinnamon, whole wheat flour, brown sugar twin, salt, unsalted butter, oats, pecans