When I think of pecans, my mind goes to our Kansas State Fair in Hutchinson, KS. There’s one building in particular that smells positively divine from the moment you enter – with the scent of warm candied pecans! To be honest, that is my favorite way to eat pecans!
To me pecans taste like childhood,
They fell from the family tree.
Sticky leaves, crackling branch wood
Hulling and cracking, we three—
Siblings, nuts in varied degree.
– Terri Guillemets
Pecans pack a punch with dense calories and high fat, but as we all know by now, it’s the good kind of fat. Just one ounce is a hefty 104 calories! That’s a point and a half if you’re counting points like me.
The apples and pears in the grocery store look especially good right now. This recipe for Apple-Pear Crisp is a real crowd pleaser at potluck dinners. I leave the peel on the fruit, but you can peel it if you want to. 🙂
Apple-Pear Crisp (makes 9 servings, 5 points per serving)
1 lb. Granny Smith apples, cored, cut into 1″ thick slices
1 lb. Bartlett pears, cored, cut into 1″ thick slices
2 tsp. fresh lemon juice
4 Tbs. Splenda brown sugar
1 large egg
6 Tbs. Splenda brown sugar
1/4 tsp. salt
1 tsp. ground cinnamon
1 c. uncooked rolled oats
6 Tbs. butter, melted
Preheat oven to 375 degrees. Coat a 9×9 glass baking dish with cooking spray. Place fruit slices in medium bowl. Toss with lemon juice and Splenda. Set aside.
To make topping – in another medium bowl, beat egg. Add Splenda, salt and cinnamon. Mix to combine. Add oats and mix well.
Spoon fruit into prepared baking dish and evenly sprinkle oat mix on top; drizzle with melted butter. Bake until fruit starts to bubble and topping starts to brown, about 45-50 minutes.
Allow crisp to cool for a minimum of 2 hours. Cut into 9 pieces.