Information
Course: dessert
Total time: under 4 hours
Skill level: Easy
Cost: Inexpensive
Yield: Serves 6 to 8
Notes
I love the combination of textures and flavors in this old-fashioned favorite. When cranberries are in season, I always freeze a bag or two so I can make this wholesome dessert year-round. It’s a great way to use up day-old bread.
Ingredients
- 2 cups (500 ml) dry whole wheat bread crumbs (see tips)
- 2 tbsp (25 ml) butter, melted, or extra virgin olive oil
- 6 pears, peeled, cored and sliced
- 1 cup (250 ml) fresh or frozen cranberries
- 2 tbsp (25 ml) stevia extract (see Notes)
- 1 tbsp (15 ml) freshly squeezed lemon juice
- ½ cup (125 ml) cranberry juice
- Greased slow cooker stoneware
Directions
1. In a bowl, combine bread crumbs and butter. Set aside.
2. In a separate bowl, combine pears, cranberries, stevia and lemon juice.
3. Spread one-third of the bread crumb mixture in prepared stoneware. Layer half the pear mixture over top. Repeat. Finish with a layer of crumbs and pour cranberry juice over top. Cover and cook on High for 4 hours, until fruit is tender and mixture is hot and bubbly.
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings.
155 kcal
3 % daily value
16 % daily value
0 % daily value
219 mg
23 mg
2 g
16 g
6 g
30 g
0 mg
68 mg
1 g
4 g
4 % daily value