Thanksgiving Apple Cranberry and Pear Crisp Recipe

INGREDIENTS:
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.

Apple, Pear and Cranberry Cobbler
 

INGREDIENTS:
1 (20 ounce) can apple pie filling
1 (16 ounce) can sliced pears, drained
1/3 cup dried cranberries
2/3 cup orange juice
2 teaspoons cornstarch
1/2 teaspoon ground nutmeg
1 1/2 cups reduced-fat buttermilk baking mix
2/3 cup 2% milk
2 tablespoons white sugar
2 tablespoons melted butter or margarine
 
2 teaspoons sugar mixed with
1/4 teaspoon nutmeg, for topping

DIRECTIONS:
Heat oven to 400 degrees F.
In 8-inch square baking dish, combine pie filling, pears and cranberries.
In measuring cup, mix orange juice with cornstarch and nutmeg; pour into baking dish.
Gently mix to blend thoroughly.
In bowl, mix baking mix, milk, sugar and butter just to blend; spoon onto fruit in 6 equal portions, spacing slightly apart.
Sprinkle with sugar and nutmeg mixture.
Bake in center of oven 45 minutes or until fruit is bubbly and biscuit topping is cooked through.
Part of the way through the baking, lay a sheet of aluminum foil on top to prevent over-browning, if needed.
Serve warm or at room temperature.
Accompany with vanilla ice cream or frozen yogurt, if desired.