Pear and cranberry brown betty
high fibre wholemeal bread
140 g, (made into 2 cups breadcrumbs)
reduced fat oil spread
¼ cup(s), (55g)
canned pears in natural juice, drained
820 g, (canned, drained) thinly sliced
- Preheat oven to 200°C or 180°C fan-forced. Place breadcrumbs in a large bowl. Rub in spread until coarse crumbs form. Stir in sugar and cinnamon.
- Place half the pears and half the cranberries in four 1-cup (250ml) capacity ramekins. Sprinkle over half the breadcrumb mixture. Repeat layers, finishing with breadcrumb mixture.
- Place ramekins on a baking tray. Bake for 20 minutes or until golden and heated through. Serve.