Recipe: Maple Apple and Pear Crisp

MAPLE APPLE AND PEAR CRISP

3 Granny Smith apples, peeled, cored and quartered
2 Bartlett pears, peeled, cored and quartered
1/8 teaspoon freshly grated nutmeg
1/4 cup golden raisins
1/3 cup maple syrup
1 1/2 cups rolled oats, not instant or quick-cooking
1/2 cup all-purpose flour
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch salt
1 tablespoon canola oil
2 tablespoons unsalted butter, cut in small pieces
1 1/2 teaspoons lightly beaten egg white
1 1/2 teaspoons light corn syrup

Preheat the oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray and set aside.

Cut the chunks of apple and pears crosswise into 1/2-inch slices. Put the fruit in a large bowl. Add the nutmeg, raisins, and maple syrup. With a fork or your hands, combine until the fruit is coated with the syrup. Arrange the fruit mixture in an even layer in the prepared baking dish. Set aside.

In another bowl, using a fork, combine the oats with the flour, sugar, cinnamon, ginger, and salt. Using your fingers or the fork, work in the oil and butter. With the fork, mix in the egg white and corn syrup. Sprinkle the topping in an even layer over the fruit.

Bake the crisp until the topping is browned and the fruit is soft when pierced with the tip of a knife, 40-45 minutes. Let the crisp cool 20 minutes before serving. This dessert is best served warm.

Each of the 6 servings contains 339 calories and 8 grams of fat.

Source: Dana Jacobi for the American Institute for Cancer Research