Cranberry pear crisp

From Canyon Ranch Nourish  - indulgently healthy cuisine by Scott Uehlein and Canyon Ranch

I had fresh cranberries left over from Thanksgiving and searched for a recipe that didn't require a cup of sugar to use them.  The nutmeg and cinnamon are flavorful, and if you can shave fresh nutmeg, it is so much more fragrant and tasty than out of a jar.  This is tart and refreshing and can be eaten cold or warm.  The original recipe suggests that it can be topped with yogurt as a quick breakfast.

Definitely a keeper, and it's even better with each day. I'd like even a little more topping than recommended.   

INGREDIENTS:

3 cups peeled, cored and diced pears (I used 2 pears and 1 apple, making it a little sweeter)

1/2 cup dried cranberries (used 1 cup fresh, cut in quarters)

2 Tbsp evaporated cane juice

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

TOPPING:

1 Tbsp unsalted butter, softened

1/4 cup whole wheat flour

1 Tbsp firmly packed light brown sugar

1 Tbsp canola oil

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1.5 tsp honey

1/2 cup steel cut oats (consider other oats)

DIRECTIONS:

1. Preheat oven to 400.  Lightly coat six 4-oz ceramic ramekins with canola oil spray

2. Mix together the pears, cranberries, cane juice, nutmeg, and cinnamon in a large bowl until well combined.

3. Mix together the butter, flour, brown sugar, canola oil, nutmeg, cinnamon, honey and oats in a small bowl.

4. Fill each ramekin with 1/2 cup pear mixture, then sprinkle with 2 Tbsp topping.

5. Bake for 8-10 minutes, or until  light golden brown.  Serve warm.