From: Cooking Light: October 2007
This fall favorite acquires its fiber from unpelled juicy pears, sweet raisins, and regular oats, and it provides one-fourth of your day’s fiber in one portion.

Crisp:

  • 7 3/4 cups cubed Barlett or Anjou pears
  • 1 cup golden raisins
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Cooking spray

 
Topping:

  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 cup regular oats
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon ground cinnamon
  • Dash of salt
  • 1/4 cut chilled butter, cut into small pieces
  • 1/2 cup frozen fat-free whipped topping, thawed

 
Directions:

  1. Preheat oven to 375 degrees.
  2. To prepare crisp, combine the first 6 ingredients in a large bowl; toss to combine. Spoon mixture into an 11×7-inch baking dish coated with cooking spray.
  3. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Sprinkle oat mixture evenly over pear mixture. Bake at 375 degrees for 50 minutes or until browned on top. Serve with whipped topping. Yield: 8 servings (serving size: about 1 cup and 1 tablespoon whipped topping).
     

    Aprox Nutritional Information per serving
    Servings Amount per Serving Calories Fat Fiber
    8 1 cup + 303 6.8g 6.9g