Berry Pear Crisp

Yield: 24 (7 oz portions)


  • 12 cups Pacific Northwest Canned Pear Halves, drained
  • 8 cups Blueberry pie filling
  • 2-1/4 cups (or 6 packages) Oatmeal, instant, maple and brown sugar-flavored
  • 3/8 cup Margarine, unsalted, cold

    Drain canned pear halves. Spread blueberry pie filling into a greased 12" x 20" (half-sheet) baking pan. Arrange pear halves over the blueberries, rounded sides up. In a food processor, pulse together oatmeal and margarine for 8 seconds, or until combined and crumbly. Sprinkle oatmeal mixture around the pears and edge of the pan. Bake at 400°F for 45 to 55 minutes or until bubbly and the oatmeal is golden. Cool before serving. Serve 6 x 4.

    NUTRITIONAL (Per Serving)
    Calories: 220
    Calories from Fat: 31
    Fat: 4g
    Saturated Fat: 1g
    Cholesterol: 0mg
    Sodium: 39mg
    Carbohydrate: 48g
    Dietary Fiber: 4g
    Sugar: 36g
    Protein: 2g
    Vitamin A: 5% DV
    Vitamin C: 2% DV
    Calcium: 1% DV
    Potassium: 4% DV
    Iron: 5% DV