I’ve been eating a lot of cookies and ice cream lately.
For some reason, it’s been the only dessert that tastes good to me! Maybe it’s an end of the pregnancy thing, or a winter-comfort-food thing, but nothing really compares to the warm, freshly baked, gooey cookie with ice cream on top.
In an effort to give myself variety in the “warm dessert/ice cream combo” department, I decided to healthify dessert a bit, and create a fresh fruit compote for myself at home.
It’s lower in sugar than most desserts, and is only 200 calories for a HUGE portion! You can top it with a little bit of vanilla ice cream, or eat it straight out of the oven — either way it will taste absolutely delicious.
Nutritional Info Per Serving: 195 Calories, 6.3g Fat (1.6g Saturated), 40g Carbs, 29g Sugar, 17.3mg Sodium, 4.5g Fiber, 1.9g Protein
Ingredients
- 2 cups organic Bosc pears, cut into 1/4 inch cubes (about 4 medium pears)
- 2 cups organic Fuji apples, cut into 1/4 inch cubes (about 2 large apples)
- 1/4 cup brown sugar
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp brown sugar
- 3 Tbsp graham cracker crumbs (from about 2 1/2 graham cracker sheets)
- 1/2 tsp cinnamon
- 1/4 cup chopped walnuts
- 1 Tbsp butter, melted
Instructions
- Preheat the oven to 350° F, and coat 6 small ramekins with cooking spray (if you don't have these, you can use a large baking dish).
- Combine all ingredients for the filling in a large saucepan over medium-high heat. Bring to a simmer.
- Decrease the heat to medium, and continue cooking, stirring often, until the apples and pears are tender and the liquid reduces by half (about 25 minutes).
- Transfer filling to the ramekins or baking dish.
- Combine all topping ingredients in a small bowl.
- Sprinkle the topping over the apple-pear mixture, then bake for 5-10 minutes, or until the topping has browned and is slightly crispy.
- Garnish with a sprig of fresh mint (optional).
Notes
Originally Posted on WomensHealth.com
TAGS: christmas recipes, dessert, thanksgiving recipes, vegetarian
This looks delicious!!!!
Thanks Danielle! I’m sure you will love it! 🙂
What a good idea to throw graham crackers in there! Yum Yum!
Hehe thanks Kira!! Enjoy!
This sounds lovely, but we don’t have Graham Crackers here in the UK – what kind of crackers are they exactly? Like a savoury cream cracker, or a slightly sweet cracker?? I’d love to find an alternative and give this a try.
Happy New Year!
P x
Hi Porcelina! So graham crackers are definitely a sweet, crumbly cracker (not savory at all) – they more closely resemble a cookie than a cracker. You can substitute any crushed crisp cookie for the graham cracker in making your cheesecake crust (e.g., shortbread, chocolate or vanilla wafers, animal crackers, gingersnaps, biscotti, amaretti cookies, etc.). I think sweeter digestive biscuits sold in the UK might work as a substitute as well. Hope that helps!
That’s really helpful, thank you so much! I have some biscotti that need using up so will give this a whirl over the next week.
P xx
No problem at all! Keep me posted on how it goes! 🙂
Tried your recipe – loved it! I think it’s the lemon that makes it so good, balances the sweetness 🙂 Never quite got used to cooking spray so just used a bit of butter instead. Yummy!
Yay!! So glad to hear that Charlotte! And butter instead of cooking spray is totally fine 🙂 Thanks for letting me know how it turned out!
Another great recipe! First time, I used apples and pears, second time…just apples! Both times used almonds instead of walnuts. Tastes so good warm with a scoop of vanilla frozen yogurt.
Woohoo! So glad you liked this recipe Barbara 🙂 And yumm – vanilla frozen yogurt is perfect with this dessert! Love the idea of using almonds instead of walnuts too — I’ll have to try that next time (or I might use almonds and walnuts!) Thanks for letting me know!
You had me at “crisp!” Yum, can’t wait to try this recipe!
I’m sure you’ll love this recipe 🙂 Can’t wait to hear how it turns out!