Peach N Pear Crisps Food

PEAR-PEACH CRISP

Steps:

• Preheat oven to 350 F.
• In a very large bowl toss together sliced fruit, raisins, the 3 tablespoons brown sugar, and 1/2 tsp ginger.
• press into the bottom of a 3-quart rectangular baking dish.
• For topping, in a small bowl combine oats, the cereal, nuts, the 1/4 cup brown sugar, the granulated sugar, and the 1/4 tsp ginger.
• Stir in the butter.
• Spoon over fruit.
• Pour orange or apple juice evenly over the topping.
• Bake, uncovered, for 55 minutes or until topping is golden brown and filling is bubbly.
• Remove to a wire rack.
• Cool about 45 minutes.
• Serve warm with a scoop of vanilla ice cream, if desired.

PEACH 'N' PEAR CRISPS

Steps:

• In a small bowl, combine the first seven ingredients. Divide between two 8-oz. ramekins coated with cooking spray., For topping, in a small bowl, combine the flour, butter, honey, allspice and cinnamon; stir in oats and almonds. Sprinkle over fruit mixture., Bake at 375° for 18-20 minutes or until bubbly and golden brown. Serve warm.,

PEACH CRISP

Steps:

• Preheat oven to 350 degrees F.
• Combine all of the filling ingredients in a large bowl and gently mix.
• Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
• In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.

PEAR CRISP WITH ALMONDS

Steps:

• 1. Preheat the oven to 375 degrees F.
• 2.Pears: Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
• 3. Topping: Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
• 4. Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving.

PEACH 'N' PEAR CRISPS FOR 2

Steps:

• 1. In a small bowl, combine the first seven ingrediens. Divide between two 8-oz. ramekins coated with nonstick cooking spray.
• 2. For topping, in a small bowl, combine the flour, butter, honey, allspice & cinnamon; stir in oats & almonds. Sprinkle over fruit mixture.
• 3. Bake at 375^ for 18-20 minutes or until bubbly & golden brown.

PEACH CRISP

Steps:

• For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.
• For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.
• In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.

PEACH-ALMOND CRISP

Steps:

• Preheat oven to 400 degree F.
• For topping, stir together brown sugar, rolled oats, 1/2 cup of the flour, and the 3 tablespoons granulated sugar in a medium mixing bowl. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in almonds.
• For filling, stir together remaining flour, the 1/3 cup granulated sugar, the cinnamon, nutmeg, and ginger in a large mixing bowl. Add the peach slices and peach nectar or orange juice. Toss gently to coat.
• Transfer filling to an ungreased 3-quart rectangular baking dish. Sprinkle topping over the filling. Bake in preheated oven for 30 to 35 minutes or until fruit slices are tender and the topping is golden. Serve warm or at room temperature with ice cream.

COUNTRY PEAR AND CHERRY CRISP

Steps:

• If using canned cherrie, drain cherries, reserving 1/2 cup juice.
• In a large mixing bowl combine frozen or canned cherries and reserved juice; add sugar and toss to coat.
• Let stand for 5 minutes.
• In a small bowl combine flour, peel, and cinnamon; sprinkle over cherries.
• Toss to mix.
• Add pears; toss to mix.
• Transfer to an ungreased 2 quart square baking dish.
• Combine granola and butter; sprinkle over filling.
• Bake in a 375 degree oven about 30 minutes or until pears are tender.
• If necessary, to prevent overbrowning, cover with foil the last 5 to 10 minutes.
• If desired, serve warm with Icecream.

FRESH PEACH CRISP

Steps:

• Place sliced peaches in a mixing bowl.
• Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
• Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
• Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
• Sprinkle mixture evenly over peaches in dish.
• Bake in a preheated 375 degree (Fahrenheit) oven for 45 minutes or until golden brown.
• Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.

APPLE OR PEAR CRISP FOR ONE

Steps:

• Place fruit in small baking dish.
• In separate bowl, combine all remaining ingredients, then sprinkle over fruit.
• Bake at 375°F for 25 minutes OR microwave on high for 2 and 1/2 minutes or until fruit is tender.