Recipe: Fall Fruit Crisps - Pear and Cherry Crisp and Rhubarb Apple Crisp

FALL FRUIT CRISPS

"There's no better way to enjoy the sweet/tart flavor of fall fruits than in a mouth-watering crumbly fruit crisp. It's much easier to prepare than pie, and without a lot of added fat. And, by going heavy on the fruit and light on the crisp, you keep calories down while increasing the vitamins, minerals and fiber that fruit provides.

While traditional crisp recipes call for butter or margarine to be cut in, you can melt and toss smaller amounts with the topping ingredients, which seems to make these high-fat ingredients go further. You can add fiber to the topping by using whole grains, such as oats or whole wheat flour. Adding powdered skim milk to crumb toppings is an easy way to add calcium and extra protein, as well as flavor."

PEAR AND CHERRY CRISP

FOR THE FRUIT:
1 (16-oz.) can tart red cherries (water pack)
1/3 cup sugar
2 Tbsp. all-purpose flour
1 tsp. finely shredded orange peel
1/2 tsp. ground cinnamon
3 cups peeled, cored and thinly cut pears (about 1 lb.)
FOR THE TOPPING:
1 1/2 cups granola
2 Tbsp. margarine, melted

Preheat oven to 375 degrees F.

TO PREPARE THE FRUIT:
Drain cherries, reserving a half cup of the juice.

In a large bowl, combine the cherries and juice, add sugar and toss to coat.

In a small bowl, stir together flour, orange peel, cinnamon, and pears. Combine with cherry mixture, and put into ungreased 2-quart square baking dish.

TO MAKE THE TOPPING:
Combine granola with margarine and sprinkle on the filling.

Bake at 375 degrees F about 30 minutes and serve warm.

VARIATION:
Pears and cranberries also make a great combination.

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RHUBARB-APPLE CRISP

Try the season's best apples in a delicious flavor combination of rhubarb-apple crisp, accented with lemon and cinnamon.

FOR THE FRUIT:
2/3 cup sugar
3 Tbsp. all-purpose flour
1 tsp. grated lemon rind
3 cups fresh or frozen (thawed) rhubarb, cut in 1/2-inch pieces
3 cups sliced apples (try a combination of Granny Smith, Yellow Delicious and Gala)
FOR THE TOPPING:
1/3 cup packed brown sugar
1/3 cup rolled oats
3 Tbsp. whole wheat flour
1 tsp. cinnamon
2 Tbsp. margarine, melted

Preheat oven to 375 degrees F.

TO PREPARE THE FRUIT:
Mix together sugar, flour, and lemon rind. Add rhubarb and apples. Spoon into a baking dish.

TO MAKE THE TOPPING:
Combine packed brown sugar, oats, whole wheat flour, cinnamon and margarine. Sprinkle over the filling.

Bake at 375 degrees for 40 to 50 minutes.

Source: American Institute for Cancer Research