PEAR CRUMBLE

This should be served day it is baked.

6 pears, peeled, cored and each cut lengthwise into 8 wedges
1/3 cup dried cranberries
1/4 cup maple syrup
1/8 teaspoon nutmeg
1 tablespoon lemon juice
1/2 cup flour
1/2 cup whole-wheat pastry flour
1/3 cup light brown sugar, packed
1 1/4 teaspoons cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, cut in small pieces
1 cup old-fashioned rolled oats

In large mixing bowl, toss pears with cranberries, syrup, nutmeg and lemon juice until fruit is evenly coated. Transfer to a 11x7-inch baking dish.

In another bowl, whisk together the flours, sugar, cinnamon and salt. Work in the butter using a pastry cutter or fork. When mixture resembles wet sand, mix in oats. Sprinkle topping over pears; using your fingers, pat firmly into an even layer.

Bake at 375 degrees F 40 to 45 minutes, until topping is brown along edges and center is golden. Cool on a rack and serve warm or at room temperature.

Makes 10 servings

Per serving: 234 calories, less than 2 g saturated fat, 46 g carbohydrate, 3 g protein, 4 g fiber, 63 mg sodium.

Source: American Institute for Cancer Research in Washington, D.C.