No meal plan for you this week. I'm still trying to get back in my rhythm after our trip. But here's a lovely seasonal pie that tastes as good as it looks. I found this recipe in Cooking Light a few years ago. It is easily adaptable to Real Food ingredients. The streusel topping has no nuts, which I appreciate.
Pear Cranberry Pie with Oatmeal Streusel
adapted from Cooking Light Magazine, November 2007
3/4 cup regular oats
1/2 cup sucanat or light brown sugar
1/2 tsp ground cinammon
1/4 tsp ground nutmeg
Dash of salt
2 TBSP chilled butter, cut into small pieces
3 cups (1/2-inch) cubed peeled pear (2-3 large)
2 cups fresh cranberries
2/3 cup sucanat or light brown sugar
2 1/2 TBSP arrowroot powder or cornstarch
1 unbaked 9-inch deep-dish whole wheat pie crust
1. Preheat oven to 350.
2. To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. To prepare filling, combine pear, cranberries, 2/3 cup sucanat, and arrowroot powder in a large bowl; toss well to combine. Spoon pear mixture into pie crust; sprinkle streusel over pear mixture. Bake at 350 for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack. Serve alone or with ice cream.
Linked to Ultimate Recipe Swap