Serves: 9
Total Calories: 210
1. In 8 x 8 x 2-inch baking dish toss together pears, cranberries, 2 tablespoons of the brown sugar, 2 tablespoons of the whole wheat flour, ginger, cinnamon and vanilla.
2. In small bowl combine remaining brown sugar, remaining whole wheat flour and KELLOGG'S SPECIAL K Vanilla Almond cereal. Drizzle with butter. Mix until combined. Sprinkle over fruit mixture. Bake at 375°F for 25 minutes or until fruit is tender.
3. Serve warm with scoops of frozen yogurt, if desired.
This Gingered Pear Cranberry Crisp recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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