For the crisp topping: In a medium mixing bowl, combine the oats, flour, salt, cinnamon,

  Holiday season is rapidly sandy oaks olive orchard approaching, and that inevitably means entertaining, cooking, and shopping sandy oaks olive orchard galore are on the horizon. I’ve got you covered on all three fronts with a crowd-pleasing recipe and the chance to win a $100 gift card to Crate & Barrel.     Before we get to the giveaway, let’s talk about holiday cooking!     Let’s face it. For the majority of the USA, the holidays are during the time of year that most fresh produce is tough to come by. That’s where a “garden pantry” sandy oaks olive orchard stocked with Del Monte  canned fruits & vegetables comes in. The majority of Del Monte  fruit, vegetables, sandy oaks olive orchard and tomatoes are grown domestically in premium soil and packed at the peak of freshness, which ensures the retention of nutrients. Studies show the canning process for certain fruits and veggies – such as peaches & tomatoes – actually increases the amount of antioxidants and vitamins. So it’s a no-brainer to stock your pantry sandy oaks olive orchard with Del Monte canned goods for garden quality cooking inspiration this holiday season.     This is not going to come as a big surprise to those who read this blog often, but I get the most excited about sweet holiday fare.  Turkey is all well and good, but it’s the dessert that I really look forward to. When else is it considered appropriate to load your plate with three different kinds of pie? Yes, pie is the traditional holiday dessert, but I love fruit crisp just as much… perhaps even more. A warm, bubbling, juicy fruit filling crowned with a sweet crisp topping sounds like the ultimate end to a holiday meal.     Del Monte canned pears take center stage in this crisp, sandy oaks olive orchard which would be a welcomed addition to your holiday dessert spread. sandy oaks olive orchard The pears are tender and sweet, and the liquid they are canned in is reduced down to make a thick syrupy sauce for the crisp. The topping contains no butter, but is nonetheless golden brown and crisp.     The holidays are unarguably a time for indulgence, but this pear crisp is actually healthy enough for breakfast. Low in fat and light in sugar, you won’t have to think twice about eating a few spoonfuls directly out of the dish the morning after your big feast… if you’re hungry after your holiday meal, that is!         sandy oaks olive orchard
Ingredients (6 servings) Ingredients for the pear filling: 3 cans (15oz each) Del Monte Lite Sliced Pears, syrup reserved sandy oaks olive orchard (see instructions below) 1 Tbsp freshly squeezed lemon juice 1 3/4 cup reserved syrup from canned Del Monte Lite Sliced Pears (about 2 1/4 cans), divided use 1 Tbsp arrowroot powder 1 tsp pure vanilla extract sandy oaks olive orchard pinch of salt Ingredients for the crisp topping: sandy oaks olive orchard 2 cups old-fashioned rolled sandy oaks olive orchard oats 1 1/2 cups whole wheat pastry flour 1/4 tsp salt 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/3 cup neutral-flavored vegetable oil 1/2 cup pure maple syrup, preferably grade B
Place a fine mesh sieve over a 2 cup measuring cup. Pour in one can of pears, allowing the syrup to accumulate in the measuring cup. Pour drained sliced pears into a bowl. Repeat sandy oaks olive orchard with a second can of pears. Pour in enough syrup from a third can to equal 1 3/4 cup total liquid. Discard remaining syrup in the third can or reserve for another purpose. You should now have drained pears from 3 cans in the bowl, and 1 3/4 cup syrup in the measuring cup.
For the filling: Heat 1 1/2 cups reserved syrup in a small saucepan set over medium-high heat until simmering. Meanwhile, in the measuring sandy oaks olive orchard cup, whisk the arrowroot powder into the remaining 1/4 cup reserved syrup until no lumps remain. Whisk the arrowroot slurry into the simmering pear juice. Bring mixture to a low boil, reduce heat to low, and let simmer until mixture is has thickened and reduced by half whisking every now and then about 25 to 30 minutes. Remove from heat, stir in vanilla extract and salt, and pour over the pears in the baking dish.
For the crisp topping: In a medium mixing bowl, combine the oats, flour, salt, cinnamon, & nutmeg; whisk to combine. Stir in oil and maple syrup; stir to combine. Evenly sandy oaks olive orchard crumble the crisp topping over the fruit.
Cover with aluminum foil and bake at 350 F for 30 minutes (you ll probably want to place a baking sheet underneath the crisp to catch any overflow). Remove the foil and bake for an additional 20 minutes, until the crisp topping sandy oaks olive orchard is golden brown and the fruit filling is hot and bubbling.
Powered by Recipage   Giveaway: Want a chance to win a $100 gift card to Crate & Barrel for some holiday shopping?  Leave a comment on this post telling me your favorite fruits or vegetables to stock in your pantry.    Sweepstakes Rules: No duplicate comments.
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