This is a slight twist on an old-fashioned dessert, but most fruit combinations would work well. Serve warm with ice cream or whipped cream.
Baking time: 45 to 50 minutes
5 firm ripe Ontario Pears, peeled, cored and sliced
1 cup (250 mL) Ontario Cranberries (fresh or frozen)
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) grated orange rind
1 cup (250 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/4 cup (50 mL) butter, softened
1/3 cup (75 mL) granulated sugar
1 Ontario Egg
2 tbsp (25 mL) orange juice
In bowl, combine pears, cranberries, sugar, flour and orange rind; place in ungreased 9-inch (23 cm) square baking dish.
In small bowl, combine flour, baking powder and salt; set aside. In separate bowl, cream butter and sugar; beat in egg and orange juice. Stir in dry ingredients. Drop 9 spoonfuls of batter evenly onto filling (no need to cover all fruit). Bake in 350°F (180°C) oven for 45 to 50 minutes or until golden brown and bubbly.
1 Serving (when recipe serves 6)
- Protein: 4 grams
- Fat: 8 grams
- Carbohydrate: 60 grams
- Calories: 327
- Fibre: 5 grams
- Sodium: 330mg