KitchenAid KPFP850OB Instruction Manual - Page 84

INDIVIDUAL CRANBERRY PEAR CRISPS 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 11⁄2 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. 82