Cranberry, Pear & Pineapple Crisp

Ingredients

• Nonstick cooking spray
• 2 large Bosc pears, peeled, halved, cored and thinly sliced
• ½ DOLE^® Lemon, juiced (about 2 tablespoons)
• ½ DOLE^® Pineapple, peeled, quartered lengthwise, cored and thinly sliced crosswise
• 1 cup fresh cranberries, chopped
• ½ cup coconut sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• ½ cup vegan old-fashioned rolled oats
• ¼ cup whole wheat flour
• 2 tablespoons natural buttery spread with olive oil
• ¼ teaspoon fine sea salt

Directions

1. Preheat oven to 350°F; spray an 8-inch square baking dish with nonstick cooking spray. Toss pears, lemon juice, pineapple, cranberries, 3 tablespoons sugar, cornstarch and cinnamon in a large bowl; spread in prepared dish.
2. Stir oats, flour, buttery spread, salt and remaining 1 tablespoon sugar in a medium bowl; sprinkle over pear mixture and bake 40 minutes or until filling bubbles and topping is golden brown. Makes about 4 cups.