| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Holiday |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Syrup, corn |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1 1/2 |
c |
Cranberries |
| 2 |
|
Pears |
| 3/4 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Butter |
| 1 |
c |
Oats |
| 1 |
|
Eggs |
INSTRUCTIONS
Preheat oven to 400. Peel and slice pears. Grease 9" baking pan. Combine
corn syrup, sugar, and cornstarch in saucepan. Stir in cranberries and heat
to boiling, then reduce heat. Simmer 5 minutes, until cranberries pop open.
Stir in pears. Pour into pan. Combine flour and 1/2 c sugar. Cut in
butter until mixture resembles coarse crumbs. Stir in oats; mix well. Add
beaten egg, mixing until moistened. Crumble evenly over fruit. Bake 30-35
minutes or until top is golden brown.
From Quaker Oats ad. MM by Sylvia Steiger, GEnie THE.STEIGERS, GT Cookbook
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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