RASPBERRY-PEAR CRISPS

½ Cup fresh or frozen raspberries
1 Small pear, peeled and coarsely chopped
2 Tablespoons all-purpose or whole wheat flour
2 Tablespoons brown sugar
1 Tablespoon quick-cooking or old-fashioned oats
1/8 Teaspoon apple pie spice
1 Tablespoon butter or margarine (firm)

Heat oven to 375F. Grease two 6-ounce custard cups. Mix pear and raspberries; divide between custard cups. Mix brown sugar, flour, oats and apple pie spice in small bowl. Cut in butter with pastry blender or fork until mixture is crumbly; sprinkle over fruit. Bake about 30 minutes or until topping is golden brown and pear is tender. Serve warm with cream or ice cream, if desired.

Serving size: 1 Custard cup
Calories: 200
Fat: 6 g
Cholesterol: 15 mg
Carbohydrate: 37 g
Protein: 2 g
Sodium: 45 mg

TIP: Replace the pear with an apple and the raspberries with blueberries.

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