3 cups brown rice, cooked
2 cups pears, peeled, diced
1 cup cranberries, chopped
1/2 cup brown sugar, firmly packed, divided
1/3 cup flour, divided use
1/4 cup rolled oats
3 tbsp butter, add 1 more tbsp if needed
1/4 cup pecans, chopped
1/4 cup coconut, flaked
Making the filling
Coat a 2-qt. baking dish coated with cooking spray.
Combine rice, pears, cranberries, 1/3 cup sugar, and 2 tbsp flour. Place filling in the baking dish and set aside.
Making the topping
Combine remaining flour and sugar with the oats in a bowl. Cut in the butter with a pastry blender until the mixture resembles a coarse meal.
Blend in the pecans and coconut well. Sprinkle the crisp topping over the filling.
Bake the crisp at 375°F for 25 minutes or until thoroughly heated. Serve warm.
If you are using a microwave oven:
Use a microwave-proof baking dish. Cook on high for 4 to 5 minutes, rotating the dish once as it cooks.
Let stand for 5 minutes before serving warm.
Sugar: 24g
:
Calcium: 36mg
Calories: 358kcal
Carbohydrates: 60g
Cholesterol: 15mg
Fat: 12g
Fiber: 6g
Iron: 1mg
Potassium: 234mg
Protein: 4g
Saturated Fat: 6g
Sodium: 9mg
Vitamin A: 201IU
Vitamin C: 5mg
