Pear Blueberry Granola Food
PEAR-BLUEBERRY GRANOLA
Oatmeal fans will love this dish. Although the pears, blueberries and granola make a beautiful breakfast, with vanilla ice cream, the recipe also makes a delicious dessert.-Lisa Workman, Boones Mill, Virginia
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 3h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a 4-qt. slow cooker, combine the first seven ingredients. Dot with butter. Sprinkle granola over top. Cover and cook on low for 3-4 hours or until fruit is tender.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 10g fiber), Protein 7g protein.
GRANOLA-TOPPED PEAR CRISP
"Lots of crunchy topping and just the right amount of sweetness make this a delicious dish. With fruit and granola, it's perfect for brunch or breakfast!" -Pat Habiger of Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture. , Bake at 375° for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 132mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.
PEAR AND BLUEBERRY CAKE
On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!
Provided by ErinCC
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 280 calories, Carbohydrate 42.9 g, Cholesterol 61.8 mg, Fat 11.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 61.1 mg, Sugar 29.3 g
PEAR AND BLUEBERRY GRANOLA COBBLER
Easy-to-make fruit dessert featuring crunchy granola over a flavorful pear and blueberry filling
Provided by ReadySetEat
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Place pears, blueberries and lemon juice in medium bowl; toss to combine. Spoon into prepared pie plate.
- Mix granola and cinnamon in small bowl; sprinkle over fruit mixture. Bake 20 to 25 minutes or until lightly browned. Serve warm. Top with Reddi-wip, if desired.
Nutrition Facts : @id https, Calories 101 calories
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