Pear And Blueberry Crisp Food

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.

AUNT RAFFY'S PEACH AND BLUEBERRY CRISP

Steps:

• Preheat the oven to 400 degrees F.
• For the filling: Butter a 7-by-3-inch round baking dish and set aside. In a large bowl, toss together the sliced peaches, blueberries, lemon juice, sugar, arrowroot, vanilla and salt. Pour the mixture into the prepared baking dish.
• For the topping: In a separate bowl, mix together the oats, flour, sugar, cinnamon and salt. Using your hands, work the butter into the flour mixture until there are no longer any powdery ingredients at the bottom of the bowl. Break apart large pieces of the topping mixture and place on top of the fruit until the fruit mixture is almost entirely covered. Bake until the topping is golden brown and crispy and the fruit mixture is bubbling, about 40 minutes. Let cool for at least 20 minutes. Serve with the ice cream.

BLUEBERRY AND PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
• Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

FRESH PEAR AND BLUEBERRY CRISP

Steps:

• Heat oven on 350°F.
• Combine pears, blueberries, nuts and lime zest in 2-qt. shallow casserole sprayed with cooking spray. Mix cookie crumbs, sugar and butter until crumbly; sprinkle over fruit mixture.
• Bake 30 min. or until hot and bubbly. Cool slightly.
• Meanwhile, mix dry pudding mix and milk in medium saucepan. Bring to boil on medium heat, stirring constantly. Let stand at room temperature. Serve crisp with warm vanilla pudding mixture and a dollop of COOL WHIP.

PEAR AND HUCKLEBERRY CRISP

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, toss fruit with sugar and transfer to a cobbler dish. In a separate bowl, mix flour with the brown sugar. Add butter and mix with a pastry knife until crumbly. Spoon on top of fruit and bake for 35 to 40 minutes.

BLUEBERRY AND PEACH CRISP

Steps:

• Preheat oven to 375 degrees.
• Grease an 8x8 or 9x9 pan.
• In a bowl, toss together blueberries, peaches, sugar, cornstarch, lemon juice and salt; distribute evenly over bottom of pan.
• Set aside.
• In a medium bowl, mix dry topping ingredients together.
• Cut in butter until crumbly.
• Sprinkle topping mix over fruit.
• Bake until topping is lightly browned and fruit mixture is bubbly; about 30 minutes.
• Serve warm or cold with vanilla ice cream, 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.

BLUEBERRY-PEACH CRISP

Steps:

• Combine peaches, blueberries and 1 tsp. cinnamon in 8-inch square microwaveable dish. Microwave on HIGH 3 min.; stir in tapioca. Microwave 4 min., stirring after 2 min. Let stand 5 min.
• Meanwhile, combine cereal, nuts, sugar and remaining cinnamon.
• Spoon fruit mixture evenly into 4 dessert dishes; top with cereal mixture.

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

PEAR-BLUEBERRY-GINGER CRISP (GLUTEN-FREE)

Steps:

• Preheat oven to 375°F.
• Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour. Toss gently to coat thoroughly.
• Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
• Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger. With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture. Top fruit with crumble mixture.
• Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
• Cool atop a wire rack for up to one hour. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.

PEAR AND BLUEBERRY CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
• Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
• Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
• Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.

EASY PEAR-AND-BERRY CRISP

Steps:

• Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature.
• Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
• In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons 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. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.