PEAR BLUEBERRY CRISPS
"I find it's challenging to make dessert for just the two of us-because we don't want lots of leftovers," shares Lee Bremson of Kansas City, Missouri. "But this dish works well. I usually serve it with a scoop of vanilla ice cream on top."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 187 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 64mg sodium, Carbohydrate 33g carbohydrate, Fiber 3g fiber), Protein 1g protein.
PEAR & BLACKBERRY CRUMBLES
Use pear instead of apple in these individual versions of the classic pud with a crunchy pistachio topping
Provided by James Martin
Categories Dessert, Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
- Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
- Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.
Nutrition Facts : Calories 768 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 115 grams carbohydrates, Sugar 76 grams sugar, Protein 10 grams protein, Sodium 0.05 milligram of sodium
WILD BLUEBERRY PEAR CRUMBLE
Serve warm from the oven: Pear and blueberries combine in delectable crumble. A crumble is always popular. It can be baked while you're dining on the main course and then served temptingly warm from the oven. Here blueberries and pears are combined and topped with a crumble mixture.
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dice pears and place in a bowl.
- Add wild blueberries and sugar and stir to combine. Divide mixture among four 2-cup heatproof ramekins.
- In a bowl, combine flour, walnuts, and sugar. Drizzle butter over top and stir until coarse crumbs form.
- Sprinkle evenly over top of fruit mixture. Bake in a 400F oven for about 20 minutes or until fruit is bubbly and top is golden. Let cool slightly.
- Meanwhile, whip cream, vanilla sugar and cinnamon until firm peaks . Serve with pear crumble.
Nutrition Facts : Calories 557.2, Fat 30.7, SaturatedFat 16.3, Cholesterol 84, Sodium 81.5, Carbohydrate 70.9, Fiber 7.8, Sugar 40.9, Protein 5.7
PEAR & BLACKBERRY CRUMBLE WITH BAY LEAF CUSTARD
Celebrate autumn with a comforting pear and blackberry crumble. A crunchy oat and nut topping and bay-infused custard make for a stunning dessert
Provided by Rosie Birkett
Categories Dessert
Time 1h
Number Of Ingredients 19
Steps:
- First, make the custard. Whisk the egg yolks in a bowl until just broken up - they shouldn't be frothy. Pour the milk and sugar into a saucepan and warm over a low heat, stirring to dissolve the sugar, until almost boiling. Add the bay leaves, remove from the heat, and leave to infuse for 10 mins. If the milk mixture has cooled after this time, briefly warm it up again until just steaming, then remove from the heat. Discard the bay leaves and pour a little of the mixture into the whisked egg yolks. Whisk in the splash of milk, then pour the yolk mixture into the milk pan, whisking continuously to combine. Cook over a low-medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, and silky smooth. Strain through a sieve and set aside. The custard can be served warm or cold - you can chill it at this stage, or set aside to reheat later.
- For the crumble topping, combine the flour, sugar, oats, pumpkin seeds, almonds, hazelnuts, spices and a pinch of salt in a bowl, then pour over the butter. Mix well. Heat the oven to 200C/180C fan/gas 6.
- Butter a large ceramic baking dish. Combine the pears, sugar, lemon juice, cinnamon and knob of butter in a medium pan, then set over a low heat. Cook for 4-5 mins, gently stirring, until the pears have released some juice and are slightly softened, but not falling apart. Remove from the heat and tip into the dish along with half the cooking juices released into the pan. Dot the blackberries among the filling.
- Scatter the crumble topping all over the filling, then bake for 25-30 mins until golden, crisp and bubbling at the edges. Leave to stand for 10 mins before serving with the custard, alongside the remaining pan juices.
Nutrition Facts : Calories 813 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 64 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
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