Ginger Cherry Pear Crisp With Oatmeal Topping Food

GINGER PEAR CRISP

Steps:

• Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
• Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
• Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.

GINGER-CHERRY-PEAR CRISP WITH OATMEAL TOPPING

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of peas. Remove 1 cup crumb mixture to small bowl; stir in walnuts. Set aside for topping. Press remaining crumb mixture into bottom of dish.
• In another large bowl, toss pears, cherries, brown sugar and ginger; spoon over crust. Sprinkle reserved crumb/nut mixture over fruit.
• Bake 40 to 50 minutes or until topping is golden brown and edges are bubbly. Cool about 20 minutes. Serve warm.

CHERRY OATMEAL CRISP

Steps:

• Spread pie filling into a greased 9-inch square baking dish.
• Combine the next six ingredients in a bowl.
• Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling.
• Bake at 375 degrees for 35-40 minutes or until golden brown.
• Top with whipped cream and dig in!

HARVEST PEAR CRISP WITH CANDIED GINGER

Steps:

• For topping:
• Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• For filling:
• Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 x 2-inch oval baking dish. Sprinkle topping over pear mixture.
• Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.

FRESH PEAR GINGER CRISP

Steps:

• In a small bowl, combine the first six ingredients. With clean hands, work butter into oat mixture until well combined. Refrigerate for 15 minutes., Place pears in a small bowl; add flour and toss to coat. Transfer to a greased 8-in. square baking dish; sprinkle with oat mixture. , Bake, uncovered, at 350° for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm, with ice cream if desired.

BAKED PEAR CRUMBLE RECIPE

Steps:

• Preheat oven to 350˚F (180˚C).
• In a food processor, combine the oats, hazelnuts, walnuts, shredded coconut, cherries, flax seeds, cinnamon, and salt. Pulse until finely ground.
• Add the coconut oil, honey, and vanilla, and pulse until just combined. The mixture should hold together when squeezed between your fingers.
• Cut the pears in half lengthwise. Using a tablespoon, scoop out the cores. With a paring knife, cut a "v" shape around the edges of the stem, cutting downward on an angle. Remove the stems.
• Set the pears in a baking dish, cut-side up. Fill each with ¼ cup (30 grams) of the crumble topping, pressing lightly into the pears.
• Bake for 30-35 minutes, or until the topping is golden brown and the pears are tender when pierced with a paring knife.
• Serve immediately, topped with whipped topping and a drizzle of honey, if desired.
• Enjoy!

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).

CHERRY OATMEAL CRISP DESSERT

Steps:

• Spread pie filling into a greased 9-in. square baking pan. In a bowl, combine the next six ingredients. Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling. Bake at 375° for 35-40 minutes or until golden brown. Serve with whipped cream or ice cream if desired.

PEAR AND DRIED CHERRY CRISP WITH COCONUT-ALMOND TOPPING

Steps:

• For Topping:
• Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
• For Fruit:
• Preheat oven to 375° F. Butter 13 x 9x2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream.

GINGER PEAR CRISP

Steps:

• Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.

PEAR CRISP WITH OATMEAL TOPPING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Generously butter an 8-inch square baking pan.
• Peel the pears, cut out the stems, and scoop out the seeds and the fibers.
• Slice the fruit thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.
• Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.
• In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.
• Sprinkle the oat crumb topping evenly over the pear mixture.
• Bake for 35 to 45 minutes until the ​oat ​topping is browned and the pears are tender.
• Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream.