Ingredients
3/4
cup quick-cooking oats
1/4
cup packed brown sugar
3
tablespoons all-purpose flour
2
tablespoons butter or margarine, melted
2
tablespoons dried cherries
4
medium pears, peeled, cored and sliced (4 cups)
1
cup frozen pitted tart cherries
1/3
cup granulated sugar
3
tablespoons all-purpose flour
1/2
teaspoon almond extract
2
containers (4 oz each) refrigerated vanilla fat-free pudding
1/4
cup fat-free half-and-half
1/4
teaspoon almond extract
Preparation
Heat oven to 375°F. In small bowl, mix oats, brown sugar, 3 tablespoons flour and the butter until crumbly. Stir in dried cherries; set aside.
In 8-inch square (2-quart) glass baking dish, mix remaining fruit crisp ingredients. Sprinkle oat mixture over filling; press slightly.
Bake 30 to 35 minutes or until topping is golden brown and mixture is bubbly. Cool 15 minutes.
Meanwhile, in small bowl, mix all sauce ingredients. Serve fruit crisp with sauce.
