Pear and Cherry Crisp with Almond Custard Sauce

 

1/2

cup old-fashioned or quick-cooking oats

2

tablespoons packed brown sugar

2

tablespoons all-purpose flour

1

tablespoon margarine or butter, melted

2

tablespoons dried cherries

4

medium pears, peeled, cored and sliced (4 cups)

1

cup frozen pitted tart cherries

1/4

cup granulated sugar

3

tablespoons all-purpose flour

1/4

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

• 1 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.
• 2 In 8-inch square (2-quart) glass baking dish, mix remaining fruit crisp ingredients. Sprinkle oat mixture over filling; press slightly.
• 3 Bake 30 to 35 minutes or until topping is golden brown and mixture is bubbly. Cool 15 minutes.
• 4 Meanwhile, in small bowl, mix all sauce ingredients. Serve fruit crisp with sauce.