Baked Pear Crisp Food

PEAR CRISP

Steps:

• Preheat oven to 400 degrees with rack in center.
• Crisp topping:Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
• Filling:Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.

PEAR CRISP

Steps:

• Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.

CHOCOLATE PEAR CRISP

Steps:

• Heat oven to 160C/fan 140C/gas 3. Chop the pears into small pieces and put in a pan with the lemon juice and sugar. Bring to the boil, then cover and cook for 10 mins. Uncover, then cook for 8-10 mins more until the juices thicken up. Spoon into 4 x 150ml ramekins and add a teaspoon of liqueur to each, if using.
• For the topping, sift the icing sugar and cocoa into a bowl, then stir in the almonds. Whisk the egg white until stiff, then fold into the dry ingredients. Spoon over the pears and shake the ramekins to level the mixture. Bake for 20-25 mins until the topping is firm to the touch. Serve warm or cold.

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.

RENEE'S PEAR CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Spread pears to cover bottom of the baking dish; drizzle with melted butter and maple syrup.
• Stir flour, brown sugar, white sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Cut softened butter into flour mixture until mixture resembles coarse crumbs, adding more flour if necessary. Sprinkle topping over pears.
• Bake in preheated oven until pears are bubbling and topping is crisp, about 30 minutes.

FRESH PEAR CRISP

Steps:

• In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in margarine until coarse crumbs form; set aside., Place pears in a large bowl. Sprinkle with sugar, lemon juice, lemon zest, ginger and remaining cinnamon; toss to coat. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with crumb mixture. Bake at 350° for 45-50 minutes or until pears are tender.

PEAR CRISP

Steps:

• Heat oven to 400 F degrees.
• Combine pears with white sugar, lemon juice, and lemon peel.
• Place in greased 8 inch square baking dish.
• Combine oatmeal, brown sugar, flour, cinnamon, and ginger.
• Cut in butter with a pastry blender until mixture is crumbly.
• Sprinkle crumb mixture over pears.
• Bake 25 to 30 minutes, until topping is crisped.
• Serve warm.

PEAR AND OATMEAL CRISP

Steps:

• Preheat the oven to 400 degrees F.
• Peel, core, and thickly slice the pears. Toss them with the 2 tablespoons sugar and the cranberries and turn them into a deep, buttered 2-quart baking dish. The fruit should be at least 2 1/2-inches deep in the pan; add more fruit, if necessary.
• For the topping, in a bowl, stir together the flour, oats, sugars, cinnamon, nutmeg, and salt. Drizzle in the melted butter tossing the ingredients with a fork to blend. Be careful not to over mix because you want a loose crumbly mixture, not a bound-together ball of topping. Sprinkle the topping over the pears.
• Bake for 30 minutes, until pears are tender and topping is browned. Serve warm with heavy cream or ice cream.

EASY PEAR CRISP

Steps:

• To make the topping:
• In the bowl of a food processor, combine topping ingredients and pulse until crumbly.
• To make the filling:
• Preheat oven to 350°F. Spray an 8" x 8" baking dish with cooking spray.
• In a bowl, combine filling ingredients and toss gently to coat. Transfer to prepared baking pan.
• Scatter topping mixture evenly over the fruit.
• Bake for 40-45 minutes or until filling is bubbly.

PEAR CRISP RECIPE

Steps:

• Preheat oven to 375°.
• Combine pears (that is 6 cups after peeling, coring, and dicing) and lemon juice in a 2-quart baking dish; toss the pears to coat with the lemon juice.
• Combine sugar, cornstarch, and cinnamon in a separate bowl.
• Pour sugar mixture over pears in a baking dish, toss with a fork to coat.
• Combine all-purpose flour, cinnamon, and brown sugar in a separate bowl.
• Add 4 tablespoons of cold, diced butter to the brown sugar-flour mixture. Cut in butter until your mixture resembles coarse pebbles.
• Add ½ cup muesli (or granola) and ½ cup of chopped walnuts to flour mixture, stir in.
• Sprinkle flour mixture evenly over pear mixture in baking dish.
• Bake at 375° for 40-50 minutes or until pears are tender and topping is golden brown.
• Cool for 20 minutes on a wire rack.
• Serve warm or cold.
• Refrigerate leftovers.

APPLE PEAR CRISP

Steps:

• Prepare and measure all the ingredients. Wash, slice, core, and dice apples and pears. Chop the walnuts.
• Preheat the oven at 180°C/350°F.
• Put the chopped apples and pears in a baking dish.
• Add spices - vanilla, cinnamon, nutmeg and allspice and coconut sugar (if using).
• Mix well until fruit base is well coated. Set aside.
• In a medium-sized bowl, combine oats, flour, walnuts, coconut sugar, softened coconut oil, and salt.
• Mix well using a spoon or hands.
• Spread oat mixture evenly over the base.
• Put in the oven and bake for 35-40 minutes (until the topping is golden brown and apples and pears are fork tender).

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

BAKED PEAR CRISP

Steps:

• Preheat oven to 375 degrees.
• Spray an 8 x 8 baking dish with a non-stick cooking spray.
• Combine topping ingredients until well mixed and crumbly. Set aside.
• Combine pears, lemon juice, ginger, splenda and flour.
• Spread this fruit mixture over bottom of baking pan.
• Sprinkle fruit with topping.
• Bake for approximately 40 minutes, or until pears are tender.