With the holidays ahead, don’t fall for the usual high-calorie, high-fat desserts. Treat yourself and your family to this healthy alternative. It’s easy to make (as demonstrated by in this fun video by Via Christi Chef Don Lucero!), has just 240 calories a slice (compared to 350 for that old favorite, pumpkin pie) and is full of fruity flavor.
If you’d like something even lighter, cut the brown sugar in half, to save about 40 calories a serving. Or, make this a crustless cobbler to save up to 100 calories a serving. Just spray a 9-inch cake pan with oil or nonstick cooking spray then pile on the fruit and streusel and bake as directed.
You’ll want to serve it slightly warm, topped with low-fat whipped topping or a dollop of Greek yogurt — about two tablespoons — sweetened with a teaspoon of honey or sugar-free vanilla syrup.
Pear-Cranberry Pie with Oatmeal Streusel
Makes 12 servings
- ¾ cup old fashioned oats
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Dash of salt
- 2 tablespoons chilled butter, cut into small pieces
- 2 large Anjou pears, peeled and cut in ½-inch cubes (about 3 cups)
- 2 cups fresh or frozen cranberries
- 2/3 cup packed light brown sugar
- 2 ½ tablespoons cornstarch
- 1 unbaked 9-inch deep-dish pastry shell
Preheat oven to 350 degrees.
In a medium bowl, combine oats, ½ cup brown sugar, cinnamon, nutmeg and salt. With a pastry blender (or if you don’t have one, your clean, dry hands) cut in butter until mixture resembles coarse corn meal. Set aside.
In a large bowl, toss pears and cranberries with 2/3 cup brown sugar and cornstarch. Set aside.
Spoon pear mixture into unbaked pie crust and sprinkle streusel over top. Bake at 350 degrees for 30 minutes (or until streusel and crust is golden brown) then cover with foil to prevent overbrowning and continue baking for about 30 minutes more (or until fruit is bubbly). Cool at least 1 hour on a wire rack.
Adapted from Cooking Light, November 2007
NUTRITIONAL INFORMATION: 240 calories (1/12 of pie)
I actually made this recipe for Thanksgiving and it was quite a hit! It was the perfect not-too-sweet end to a big turkey meal. However, it is a bit crumbly and doesn’t hold its shape when serving, so I’d recommend making this as a crustless cobber in a square cake pan. Serve warm with a little whipped cream, or single scoop of ice cream.