Easy Pear And Berry 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 BLUEBERRY CRISPS

Steps:

• Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.

PEAR BLUEBERRY CRISP

Steps:

• 1. Stir oats, 1/2 cup brown sugar, flour, nutmeg & cinnamon into pot. Stir in 1/4 cup melted butter. Set the Ninja to STOVETOP HIGH. Cook uncovered 15 minutes or until oat mixture is golden, stirring occasionally.
• 2. Remove the oat mixture from pot and spread on a plate. As it cools the mixture will become crisp and harden as it cools.
• 3. Add remaining 2 tbsp. of butter to pot. Set OVEN to 350 degrees for 20 minutes. Add sliced pears, blueberries, lemon juice and remaining brown sugar. Stir well, cover and cook 10 minutes.
• 4. Remove lid and cook another 10 minutes until liquid is reduced and pears are tender, stirring occasionally.
• 5. Remove the pear/blueberry mixture to a bowl and serve with the crisp.
• 6. We warmed some up tonight and served the Pear Blueberry Crisp over some Vanilla Bean Ice Cream. 4/30/13

PEAR AND BERRY CRISP

Steps:

• Preheat oven to 400°F.
• Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw for 30 minutes at room temperature.
• While berries are thawing, make oatmeal topping: Mix together in a large bowl flour, sugars, allspice and salt; stir in rolled oats. Blend butter into flour mixture with a pastry cutter until large, moist clumps form.
• Returning to the crisp -- prepare pears by peeling and cuting into 3/4" pieces. Combine pears in a large bowl with lemon juice, thawed berries, sugar and flour; toss well.
• Transfer pear/berry mixture to a 2-quart baking dish spritzed with baking spray for easy clean-up.
• Sprinkle evenly with chilled topping.
• Bake until fruit is tender and topping is golden (about 45 minutes). Cool at least 20 minutes, and serve with vanilla ice cream or frozen yogurt (if desired).

PEAR-BLACKBERRY CRISP

Steps:

• Preheat oven to 375°. Place pears and blackberries in a large bowl. Mix sugar and flour; toss with fruit. Transfer to a greased 13x9-in. baking dish., In a bowl, mix first five topping ingredients; cut in butter until crumbly. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 45-50 minutes.

PEAR AND BERRY CRISP

Steps:

• Preheat oven to 450°F. Spread frozen berries in a single layer on a paper-towel-lined baking sheet; thaw 30 minutes at room temperature.
• In a large bowl, combine thawed berries, pears, lemon juice, sugar, and flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
• Bake until fruit is tender and topping is golden, about 45 minutes. Let cool at least 20 minutes. Serve warm with frozen yogurt, if desired.
• Nutrition Information
• (Per Serving)
• Calories: 242
• Fat: 6.7g (3.6g Saturated Fat)
• Protein: 2.1g
• Carbohydrates: 46.8g
• Fiber: 5.1g

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.