BERRY PEAR CRISP
Yield: 24 (7 oz portions)

INGREDIENTS

12 cups Pacific Northwest Canned Pear Halves, drained
8 cups Blueberry pie filling
2-1/4 cups (or 6 packages) Oatmeal, instant, maple and brown sugar-flavored
3/8 cup Margarine, unsalted, cold

METHOD
Drain canned pear halves. Spread blueberry pie filling into a greased 12" x 20" (half-sheet) baking pan. Arrange pear halves over the blueberries, rounded sides up. In a food processor, pulse together oatmeal and margarine for 8 seconds, or until combined and crumbly. Sprinkle oatmeal mixture around the pears and edge of the pan. Bake at 400ºF for 45 to 55 minutes or until bubbly and the oatmeal is golden. Cool before serving. Serve 6 x 4.

NUTRITIONAL INFORMATION (Per Serving)
Calories: 220,   Calories from Fat: 31,   Fat: 4g,   Saturated Fat: 1g,
Cholesterol: 0mg,   Sodium: 39mg,   Carbohydrate: 48g,   Dietary Fiber: 4g,
Sugar: 36g,   Protein: 2g,   Vitamin A: 5% DV,   Vitamin C: 2% DV,
Calcium: 1% DV,   Potassium: 4% DV,   Iron: 5% DV,