Pear Crisp with Streusel Topping

• 7 3/4 cups cubed Bartlett or Anjou pears
• 1 cup golden raisins
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Cooking spray
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 cup regular oats
• 1/4 cup packed brown sugar
• 1/8 teaspoon ground cinnamon
• Dash of salt
• 1/4 cup chilled butter, cut into small pieces
• 1/2 cup frozen fat-free whipped topping, thawed

Preheat oven to 375°

To prepare crisp, combine the first 6 ingredients in a large bowl; toss to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Sprinkle oat mixture evenly over pear mixture. Bake at 375° for 50 minutes or until browned on top. Serve with whipped topping.

Serves 8 (1 cup). Calories: 303

VERDICT: Nothing outstanding, but I love that this recipe doesn't ask you to peel the pears and that it uses on-hand ingredients. I used regular raisins, and that worked just fine. Cooking Light claims that a serving of this crisp has a quarter of your day's fiber requirement. Keep.