Last-minute Thanksgiving sides & desserts to take along

Pear CrumblePear CrumbleThanksgiving is this Thursday (as in: 3 days from now!). If you still haven't a clue as to what you're bringing to the table, don't freak out-you'll definitely find something to bring in our collection of last-minute Thanksgiving sides and desserts. (All the recipes are portable and can be made ahead for added convenience.)

Here are a few ideas to save you from showing up empty-handed:

Pear Crumble

MAKE AHEAD TIP: Prepare the topping (Step 2) and filling (Step 3), cover and refrigerate separately for up to 1 day. Bring to room temperature before assembling and baking.

1 1/2 cups old-fashioned rolled oats
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/3 cup whole-wheat or all-purpose flour
1/2 teaspoon ground cinnamon
5 tablespoons canola oil

3 1/2 pounds ripe but firm Anjou pears, peeled and cut into 1/2-inch pieces
1/2 cup pure maple syrup
1/2 cup raisins
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 teaspoons minced crystallized ginger

1. Preheat oven to 350°F.
2. To prepare topping: Combine oats, walnuts, brown sugar, flour and cinnamon in a medium bowl. Drizzle with oil and stir until evenly moist.
3. To prepare filling: Combine pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl and mix well. Transfer the mixture to a 9-by-13-inch baking dish. Sprinkle the topping over the pears.
4. Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes. Let stand for at least 10 minutes before serving.

Makes 14 servings.

NUTRITION INFORMATION: Per serving: 257 calories; 9 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 46 g carbohydrate; 3 g protein; 5 g fiber; 7 mg sodium; 279 mg potassium.

By Carolyn Malcoun

When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.

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