Diabetes Forecast

Pear and Cranberry Cast-Iron Crisps

Per Serving

Pear and Cranberry Cast-Iron Crisps

Makes: 6
Serving Size: 1/2 cup (1/3 of one skillet)
Calories 180
Fat 6 g
Saturated Fat 2 g
Trans Fat 0 g
Carbohydrate 31 g
Fiber 2 g
Sugars 21 g
Cholesterol 5 mg
Sodium 30 mg (without added salt)
Potassium 145 mg
Protein 1 g
Phosphorus 30 mg
Choices: Carbohydrate 2, Fat 1
  • Makes: 6
  • Serving Size: 1/2 cup (1/3 of one skillet)
  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes


Crumb Topping
1/4 cup all-purpose flour
2 Tbsp. granulated sugar
2 Tbsp. light brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
pinch salt
2 Tbsp. non-hydrogenated margarine (such as Promise or Canoleo)
1 Tbsp. chilled unsalted butter, cut into small bits
Pear and Cranberry Filling
4 small (about 5 oz. each) Bosc or D'Anjou pears, peeled and chopped (about 3 cups)
1/4 cup dried cranberries
2tsp.fresh lemon juice
1tsp.fresh lemon zest
2Tbsp.slivered almonds


  1. Preheat the oven to 375°F. Coat two 6 1/2-inch cast-iron skillets with cooking spray. Set aside.
  2. Prepare the topping: In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. With a pastry blender or two knives, cut in the margarine and butter until coarse crumbs are formed. Set aside. You should have about 3/4 cup of topping.
  3. For the pear and cranberry filling, mix together all the ingredients in a bowl. Divide the pear-cranberry mixture between the two cast-iron skillets, using about 1 1/2 cups of the mixture per skillet. Top the mixture with the crumb topping, dividing it evenly between the two skillets.
  4. Put the skillets directly onto the oven rack, and bake uncovered for 20 minutes. Sprinkle the top of each crisp with the slivered almonds. Raise the heat to 400°F. Continue to bake the crisps for 5 minutes, or until the topping is light brown and crisp. Remove the crisps from the oven. You can serve directly from the skillets if desired.

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