Granola Pear Crisp
Nature’s Path Organic Foods
6 ripe pears (about 2
pounds), cored and sliced
1 tablespoon freshly
squeezed lemon juice
¼ cup sugar
1 teaspoon pumpkin
pie spice
2 cups Nature’s Path*
Pumpkin Flax Plus
Granola
2 tablespoons unsalted
butter, cut into bits
Ice cream or sorbet,
for serving (optional)
Position rack in the center of the oven and preheat
to 375°F.
In an 8-inch square baking dish, toss together
pears, lemon juice, sugar and pumpkin pie spice.
Cover the pan tightly with aluminum foil and bake
for 20 minutes.
Remove the foil and sprinkle granola evenly over
the pears. Distribute butter on top.
Bake, uncovered, until the pears are tender and the
top is lightly browned, 15-20 minutes longer.
Cool on a rack for 5-10 minutes.
To serve, spoon into dessert bowls. Top with a
scoop of ice cream, if you wish. Makes 6-8 servings.
* Brands may vary by region; substitute a similar product.
Organic
Mango Brown Betty
Profood
5 cups Philippine Brand*
dried mangoes cut in
bite-size pieces
Preheat oven to 350°F. Grease an 8-by-8-by-2-inch pan.
8 tablespoons butter,
melted
Place mango pieces in a bowl and cover with boiled
hot water. Let stand for about 5 minutes, or until
softened. Drain and set aside.
2 cups plain dry
bread crumbs
In a bowl, mix melted butter with bread crumbs.
1½ cups packed light
brown sugar
;;; teaspoon ground
cinnamon
In another bowl, blend brown sugar and cinnamon.
Place a layer of buttered bread crumbs in the bottom
of the prepared pan. Add a layer of mangoes, followed
by a layer of the brown sugar/cinnamon mixture.
Continue layering, ending with a layer of buttered
bread crumbs on top.
Bake for 25 minutes, or until the topping is medium
brown. Makes 6-8 servings.
Tip: White sugar can be used instead of brown sugar,
for a slightly sweeter taste.
* Brands may vary by region; substitute a similar product.
Desserts 205
