PEAR CRISP WITH CREAMY ORANGE SAUCE

1 tbsp powdered sugar

2 tsp cornstarch

4 cups (around 2 lbs) peeled, sliced slightly firm Anjou or Bartlett pears

2 tsp vanilla extract

Preheat oven to 350-degrees. Coat an 8-inch square baking dish with nonstick spray. Set aside. 

In a bowl, combine the powdered sugar and cornstarch stirring until well blended. Add pears and vanilla extract and toss to evenly coat. Transfer to the baking dish and set aside.

1/2 cup old-fashioned oats

2 tbsp slivered almonds

1/4 tsp ground nutmeg

2 tbsp unsalted butter, softened slightly

In another bowl, add oats, almonds and nutmeg, toss with a fork to mix. Break butter into small pieces and add to the oat mixture. Using the fork, blend butter with the oat mixture. Sprinkle mixture over the fruit. Bake approximately 55 minutes or until bubbly.

1 cup fat-free plain Greek yogurt

1 tbsp pure maple syrup

1/4 tsp orange extract

In a small bowl, combine the yogurt, syrup and extract. Stir to mix.

Serve the fruit crisp warm or at room temperature, topped with the sauce.

Yield: 9 servings

Note: Apples or peaches may replace pears, if desired.

file photo for reference only