Sunday, October 16, 2011
Delicious and crunchy, just in time for the holidays. You can even add some nuts
for more crunch.
Yield: Makes 8 servings
2 cups dry coarse whole wheat bread crumbs**
2 tbsp butter, melted, or extra virgin olive oil
6 pears, peeled, cored and sliced (or large can pear halves,drained, enough to equal 3 pears)
1 tbsp freshly squeezed lemon juice
1 cup fresh or frozen cranberries
* 1/4 cup packed brown sugar *
1/2 cup cranberry cocktail (no sugar added)
In a bowl, combine bread crumbs and butter. Set aside.
In a separate bowl, combine pears, lemon juice, cranberries and brown sugar.
In a greased slow cooker stoneware, spread one-third of the bread crumb mixture. Layer half of the pear mixture over top. Repeat. Finish with a layer of crumbs and pour cranberry cocktail over top. Cover and cook on High for 4 hours, until fruit is tender and mixture is hot and bubbly.
Works best in a small (3½ quart) slow cooker
* You can reduce the carbs by using Splenda Brown Sugar
**To make dried bread crumbs for this recipe, toast 4 slices of whole wheat bread. Tear into pieces and process in a food processor fitted with a metal blade until finely ground. Use a light-tasting whole wheat loaf for this recipe.