Fall Fruit Crisp

Course : Pastries
Serves: 4
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3 large unpeeled bartlett pears cored -- thinly sliced
12 ounces frozen raspberries -- thawed and drained
2 teaspoons fresh lemon juice
6 tablespoons packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 cup old-fashioned rolled oats
2 tablespoons butter or margarine -- softened
2 tablespoons nonfat yogurt and fresh mint -- (optional)

Preparation / Directions:

Mix the pears, raspberries and lemon juice in a bowl. Stir in 3 tablespoons of the sugar, and tbe flour and spices. Spoon the fruit mixture into a 1 1/2-quart shallow baking dish or 4 individual baking dishes. In a bowl, rub together the oats, butter and remaining brown sugar until crumbly. Sprinkle clumps of the mixture over the fruit. Place the baking dish (or dishes) on a jelly-roll pan. Bake at 400'F for 40-45 minutes or until pears are tender and top is brown. Cool slightly. Top with yogurt and garnish with min

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