Red Wine Pear Crisp with Spiced Streusel

Streusel:

• 2.25 ounces all-purpose flour (about 1/2 cup) 
• 1/2 cup regular oats
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon salt
• 3 tablespoons butter, melted 

Filling:

• 2/3 cup cabernet sauvignon or other dry red wine 
• 1/2 cup granulated sugar
• 1 tablespoon grated lemon rind
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 4 peeled Bosc pears, cored and thinly sliced (about 1 1/2 pounds) 
• Cooking spray 

Remaining ingredients:

• 3/4 cup frozen reduced-calorie whipped topping, thawed
• 1/8 teaspoon ground cinnamon (optional)

Preheat oven to 350°.

To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, regular oats, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and salt in a medium bowl. Add butter, stirring with a fork until crumbly. Set aside.

To prepare filling, combine wine and granulated sugar in a large nonstick skillet over medium-high heat; bring to a simmer, stirring until sugar dissolves. Reduce heat to medium. Add lemon rind, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, and sliced pears to pan, stirring to coat; simmer for 15 minutes or until the pears are tender.

Spoon pear mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle streusel evenly over pear mixture. Bake at 350° for 30 minutes or until bubbly and lightly browned. Serve with whipped topping. Sprinkle with 1/8 teaspoon cinnamon, if desired.

Serves 6; 311 calories.

VERDICT:  We made this to use up some Bosc pears before they went bad.  It fortuitously also used up some not-so-good leftover red wine.  Surprisingly, it was pretty great.   Note: much better warm.