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  1. Recipe

Cranberry-Orange-Pear Granola Crisp

8 servings

Source: Dr. Neal Barnard's Program for Reversing Diabetes by Neal Barnard, MD; recipe by Bryanna Clark Grogan

Pear Crisp

Cranberries, oranges, and pears combine for a delicious dessert!

About the Recipe

201 Calories · 3 g Protein · 7 g Fiber


Makes 8 Servings

  • 4 large firm ripe pears, peeled, cored, thinly sliced
  • 2 1/2 c (400 g) cranberries, thawed if frozen
  • 1 juice and finely grated peel of a medium orange
  • 1/4 tsp (1.2 mL) iodized salt
  • 1/4 tsp (1.2 mL) freshly grated nutmeg
  • 1/4 tsp (1.2 mL) ground ginger
  • 3/4 c (180 mL) (6 ounces) thawed frozen pear or apple juice concentrate or mixed pear, apple, and peach juice concentrate
  • 2 tbsp (30 mL) cornstarch
  • 2 c (222 g) reduced-fat granola


  1. Preheat the oven to 400 F (204 C). In a large bowl, combine the pears, cranberries, orange juice, orange peel, salt, nutmeg, and ginger. 

  2. Stir the juice concentrate and cornstarch together in a small bowl. Immediately pour into the fruit mixture and blend well.

  3. Pour into a 2-quart (1.9-L) nonstick baking dish (or a baking dish lined with parchment). Bake for 20 minutes.

  4. Remove from the oven and reduce the heat to 350 F (177 C). Stir the fruit mixture thoroughly and sprinkle the granola on top. Choose gluten-free granola for a gluten-free recipe.

  5. Bake for 20-30 minutes or until the fruit is very soft. Serve warm.

Nutrition Facts

Per serving

Calories: 201
Protein: 3 g
Carbohydrate: 51 g
Sugar: 27 g
Total Fat: 1 g
     Calories From Fat: 2%
Cholesterol: 0 mg
Fiber: 7 g
Sodium: 101 mg

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