Apple Cranberry And Pear Crisp Food

CRANBERRY-PEAR APPLE CRISP

Steps:

• In a large bowl, toss the fruit, sugar and flour. Pour into a greased 13-in. x 9-in. baking dish. For topping, in a bowl, combine the brown sugar, flour, oats and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture. , Bake at 350° for 60-65 minutes or until fruit is tender and topping in golden brown.

CRANBERRY-PEAR CRUMBLE BARS

Steps:

• Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
• Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
• Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
• Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
• Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.

CRANBERRY-PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
• Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
• Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

CRANBERRY, APPLE & PEAR CRISP

Steps:

• Layer the apples, pears, and cranberries in a greased 9" x 13" baking pan.
• Whisk the second section of ingredients together, adding the xanthan gum a little at a time while whisking so it doesn't clump.
• Pour the sauce over the fruit in the pan and use a spatula to toss the fruit and sauce together and spread out the mixture evenly.
• Whisk the dry ingredients for the topping together, then add the melted butter and mix well to distribute the butter evenly. Spread the topping mixture evenly over the fruit in the pan.
• Cover with foil and bake at 350* for 30 minutes, then remove the foil and bake for another 30 minutes uncovered. Let the crisp cool for a few minutes before serving.
• Enjoy with some low-fat, sugar-free ice cream such as my Low Fat Soft Serve recipe, or top with a dab of fat-free Reddi-wip. Stevia-sweetened low-fat vanilla Greek yogurt, some unsweetened almond or cashew milk, or even sugar-free "maple" syrup would be good toppings as well.

PEAR, APPLE, AND CRANBERRY CRISP WITH MARSHMALLOW

Steps:

• Preheat oven to 350 degrees.
• Peel and core pears and apples.
• In a mixing bowl combine pears, apples, cranberries, orange zest, lemon juice, apple pie spice, and granulated sugar.
• In the bowl of a stand mixer, fitted with a whisk attachment, add rolled whole oats, all-purpose flour, sea salt, light brown sugar, granulated sugar, and 2 sticks of grated unsalted butter. Mix on low until ingredients combine and start to form into pea shapes.
• Spoon pear, apple and cranberry mixture into a baking dish and top liberally with the oatmeal topping.
• Place Pear, Apple & Cranberry Crisp on the center rack in the oven and bake for forty-five minutes to an hour.
• Remove crisp from the oven and slater on three to four cups of marshmallow creme.
• Turn oven to the high broil setting.
• Place the crisp back in the oven and toasted the marshmallow until it is a golden brown.
• Remove the crisp from the oven and allow it to stand for fifteen minutes.
• Serve.

APPLE AND PEAR CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
• For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

PEAR, APPLE AND CRANBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping:
• Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

APPLE, CRANBERRY, AND PEAR CRISP

Steps:

• Preheat the oven to 350 degrees. Coat a 10-inch cast iron skillet with cooking spray.
• Make the crisp by combining the diced apple, pear, and fresh cranberries together in a large bowl. Add the white sugar and toss to coat evenly.
• In a separate small bowl, combine the maple syrup, lemon juice, cornstarch, cinnamon, and cardamom together and whisk until well combined.
• Pour over the fruit and toss until evenly coated. Pour into the prepared cast iron skillet.
• Make the topping by combining the oats, pecan pieces, flour, sugar, cinnamon, salt, and diced butter together with your fingers until crumbly.
• Sprinkle the oat topping evenly over the fruit.
• Bake for 40-45 minutes, or until the fruit is bubbling and the oat topping is golden brown. Remove from the oven and allow to cool for 15 minutes before serving.
• Serve plain, with whipped cream, or with ice cream. Enjoy!

PEAR, APPLE AND CRANBERRY CRISP (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Preheat the oven to 350 degrees F.
• Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping:.
• Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

PEAR APPLE CRANBERRY CRISP

Steps:

• Preheat oven to 350°F and coat the skillet or baking dish with cooking spray.
• To make the topping, add OATS, OAT FLOUR, WALNUTS, BROWN SUGAR, and SALT to a mixing bowl and toss to combine.
• Add OIL and stir until the mixture becomes coarse and crumbly. Set aside.
• To make the filling, toss PEARS, APPLES, and CRANBERRIES with ORANGE JUICE in a mixing bowl.
• Add BROWN SUGAR, CORN STARCH, and CINNAMON. Toss until fruit is evenly coated.
• Transfer fruit filling to the prepared baking dish and distribute crumbly topping over the surface.
• Bake the fruit crisp uncovered 30-40 minutes, until it's bubbly with golden brown topping.
• Transfer to a cooling rack and allow to rest 10 minutes.
• Serve warm with your favorite ice cream.

APPLE PEAR CRANBERRY CRISP

Steps:

• Preheat oven to 350.
• Peel, core and cut the pears and apples into large chunks.If you can't find Bosc Pears or Macoun Apples, use any pears or apples that are flavorful and will hold up well in baking. Canned fruit will NOT work in this recipe. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Carefully fold in fresh cranberries (frozen if freezing dish for later baking). Pour in a 9 x 12 x 2 oval baking dish (I used a 9 x 13 x 2 casserole dish, and it was fine. The oval may look prettier on the table).
• For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering completely. At this point for freezing, you can tightly cover the top with plastic wrap, and then triple wrap the entire dish with heavy-duty aluminum foil. Take a quart-size Ziploc bag and fold up your recipe paper, write the date on it, and tape it to the outside of the dish and put in your freezer.
• If baking immediately, place the dish on a sheet pan and baked for 55 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
• If going from freezer, remove from freezer, leave wrapped. Allow to thaw completely. Unwrap and bake as directed above. May require an extra 5-10 minutes. Keep an eye on it. Don't let the top get too brown.
• Serve warm with ice cream, whipped cream or a nice caramel sauce.

BAREFOOT CONTESSA'S APPLE, PEAR, AND CRANBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping:.
• Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

PEAR CRANBERRY CRISP

Steps:

• Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.

PEAR CRUMBLE

Steps:

• Preheat oven to 350 degrees F.
• To prepare topping: Combine oats, walnuts, brown sugar, flour and cinnamon in a medium bowl. Drizzle with oil and stir until evenly moist.
• 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.
• 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.

CRANBERRY PEAR CRISP

Steps:

• Preheat oven to 350.
• Lightly grease a 1 1/2 quart casserole dish.
• Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
• In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
• Bake 50 minutes, or until golden brown.
• Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!

APPLE CRANBERRY PEAR CRISP

Steps:

• Combine first seven ingredients in a food processor or mix by hand until clumps begin to form.
• Combine fruits and sugar, possibly some additional cinnamon, into an 8-inch baking pan, sprayed with non-stick spray.
• Pour crumble mixture over top and bake on 375 for 45 minutes or until top is golden brown and apples are tender.

CRANBERRY-PEAR APPLE CRISP

Steps:

• In a large bowl, toss the fruit, sugar and flour. Pour into a greased 13-in. x 9-in. baking dish. For topping, in a bowl, combine the brown sugar, flour, oats and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.
• Bake at 350° for 60-65 minutes or until fruit is tender and topping in golden brown.

HOLIDAY PEAR, APPLE, CRANBERRY CRISP

Steps:

• In a medium bowl , combine fruit with 1 1/2 tablespoons maple syrup, 1/4 tsp cinnamon.
• Next, make the topping. In a small bowl, combine honey/maple syrup with the melted coconut oil by whisking until smooth. Tip - if your maple syrup is cold, leave it out for a bit before combining, otherwise your coconut oil will solidify.
• In a medium bowl, mix oats, almond flour, cinnamon and salt together. Then pour the maple syrup/honey/coconut oil into the oat mixture and combine.
• Use an instant pot safe bowl, like my favorite casserole dish, or instant pot safe ramekins, layer your crisp together by first adding in fruit, then spooning the crisp topping over the fruit mixture.
• Add one cup of water to the steel insert of the Instant Pot, then place trivet insert (or sling) in the bottom. Cover casserole dish with foil, then lay on top of trivet. If you are using the ramekins, you can stack them on top of each other! Set IP for 7 minutes on manual/pressure cook.
• After cook time, do a quick release.
• In the meantime, preheat oven to broil.. When it's safe to remove the dish from the Instant Pot, place it under the broiler for a few minutes, or until the topping begins to crisp. Watch them carefully, and remove just as the crisp topping starts to brown.
• Let the Crisp sit and rest for around ten minutes before eating. Enjoy by itself or with coconut cream!
• Preheat oven to 350.
• Follow steps 1-4. Then cover crisp with foil and bake in the oven for 40 minutes or until the fruit is bubbly. Remove foil and let the topping crisp up. You can broil for a few minutes to get it even crispier.
• Let the Crisp sit and cool for around ten minutes before eating.

CRANBERRY, APPLE, AND PEAR CRISP

Steps:

• Preheat the oven to 375 degrees. Grease a medium baking pan.
• Make the filling: In a medium bowl, combine the filling ingredients. Transfer the mixture to the casserole pan.
• Make the topping: In a large bowl, combine the all of the topping ingredients. Use a pastry cutter or your hands to combine the coconut oil (or butter, if using) into the ingredients.
• Pour the topping over the filling.
• Bake in the preheated oven for 45 minutes, until it is starting to bubble. Allow to sit for a few times before serving. Enjoy!

APPLE, PEAR AND CRANBERRY CRISP WITH TOFFEE PECANS AND CINNAMON ICE CREAM

Steps:

• For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly.
• Chill until ready to use. Store leftover topping in the freezer.
• For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined
• For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled.
• For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks.
• Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes.
• Strain the mixture and divide among six 2- to 4-ounce small ramekins.
• To assemble the crisp: Preheat the oven to 325 degrees F.
• Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes.
• Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise.

APPLE, CRANBERRY, AND PEAR CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
• Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
• In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
• Bake 45 minutes in the preheated oven, or until brown and crisp on top.