Autumn Pear Crisps Food

AUTUMN SPICED PEAR CRISP

Steps:

• Make topping: Place brown sugar, ground almonds, oats, flour, cinnamon and salt in a medium bowl and mix well. Cut in cold butter until you have a bowl filled with pea-sized crumbles. Refrigerate until ready to use.
• Make filling: Preheat oven to 360°F. Place all ingredients for the filling in a 7x11 baking dish and toss well.
• Bake: Evenly scatter topping over the filling. Bake for 30-40 minutes, or until filling is bubbly and topping is browned. Rest the crisp on a cooling rack for 10 minutes before serving.

BIG BATCH AUTUMN PEAR CRISP

Steps:

• Heat oven to 350°F.
• Mix cream cheese, sugar and cinnamon in medium bowl until blended. Stir in pears. Spoon into 13x9-inch pan sprayed with cooking spray.
• Mix wafer crumbs, nuts and butter; sprinkle over cream cheese mixture. Place pan on baking sheet.
• Bake 25 min. or until hot and bubbly. Cool slightly. Top with COOL WHIP just before serving.

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.

AUTUMN PEAR CRISPS

Steps:

• Heat oven to 350°F.
• Mix cream cheese, sugar and cinnamon in medium bowl until blended. Stir in pears. Spoon into 2 custard cups sprayed with cooking spray.
• Mix wafer crumbs, nuts and butter; sprinkle over cream cheese mixture. Place cups on baking sheet.
• Bake 25 min. or until hot and bubbly. Cool slightly. Serve topped with COOL WHIP.

PEAR CRISPS WITH VANILLA BROWN BUTTER

Steps:

• Make topping:
• Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
• Make filling and bake crisps:
• Preheat oven to 425°F with rack in middle.
• Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
• While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
• Discard vanilla pod, then toss butter with pear mixture. Spoon filling into gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.

AUTUMN PEAR CHIP

Steps:

• Swirl poire Williams in 2 glasses to coat; discard poire Williams. Using muddler or handle of wooden spoon, mash ginger in cocktail shaker. Add Calvados, pear juice, lemon juice, and ice; shake well. Strain into glasses. Garnish each with pear crisp.

AUTUMN CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a glass baking dish with cooking spray.
• Mix apples, pears, raisins, and chia seeds in the baking dish. Drizzle apple cider and maple syrup over the fruit mixture and stir gently to coat.
• Mix oats, wheat germ, brown sugar, flax seed, flour, pumpkin pie spice, and cinnamon together in a bowl. Mash butter into the oats mixture with a fork until the mixture is uniform in texture; spread atop the fruit mixture. Cover the dish loosely with aluminum foil.
• Bake in the preheated oven until the top is browned and crisp, 35 to 40 minutes.

EASY PEAR APPLE CRISP

Steps:

• Heat oven to 375 degrees. Butter an 8" x 8" baking dish. Peel and thinly slice apples and pears; arrange in prepared dish.
• In a large bowl, place the brown sugar. Add flour; add oats; add spices. Cut in butter with a fork or pastry blender until crumbly.
• Sprinkle evenly over apples and pears.
• Bake at 375 degrees for 30 minutes or until fruit is fork tender.
• Serve with ice cream or cream if desired.
• Serves 6.

BAKED WINTER PEAR & APPLE CRISP

Steps:

• Toss fruit with lemon juice.
• Spread in lightly buttered 9-inch baking pan or deep pie plate.
• In a mixing bowl, combine lemon rind, flour, oats, nuts, sugar and spices.
• Blend in butter with a fork and spread over fruit.
• Bake in preheated 350 degrees oven for 30 to 40 minutes or until tender and golden.
• Serve with milk, cream or ice cream.

AUTUMN COCONUT-GINGER PEAR CRISPS

Steps:

• Heat oven to 350°F.
• Mix cream cheese, sugar and ginger in medium bowl until blended. Stir in pears and coconut. Spoon into 4 (5-oz.) ramekins sprayed with cooking spray; place on baking sheet.
• Combine gingersnap crumbs, nuts and butter; sprinkle over cream cheese mixture.
• Bake 25 min. or until hot and bubbly. Cool slightly. Serve topped with COOL WHIP.