Pear Raspberry Crisp Food

PEAR RASPBERRY CRISP

Steps:

• In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.

PEAR AND RASPBERRY CRISP

Steps:

• Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
• In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
• Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.

RASPBERRY PEAR CRISP

Steps:

• Place pears in an 8-in. square baking dish coated with cooking spray. Sprinkle with raspberries and sugar. , In a large bowl, combine the oats, honey, margarine, cinnamon and nutmeg. Sprinkle over raspberries. , Bake, uncovered, at 350° for 30-35 minutes or until pears are tender and mixture is bubbly.

PEACH AND RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

RASPBERRY CRISP

Steps:

• Crush 1 cup berries; add enough water to measure 1 cup.
• In saucepan, mix sugar and cornstarch; stir in raspberry mixture.
• Bring to a boil; cook and stir for 2 minutes.
• Remove from heat, stir in remaining berries.
• Cool.
• In bowl, combine oats, flour, brown sugar and baking soda.
• Cut in butter to make crumbs.
• Press half into a greased 9x9 baking dish.
• Spread with berries.
• Sprinkle with remaining crumbs.
• Bake at 350* for 25 minutes.

JACKIE'S OLD-FASHIONED RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
• Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
• Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
• Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
• Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

RASPBERRY-PEAR-GRANOLA CRISP

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix pears, raspberries, granulated sugar and 1/4 cup flour. Spoon evenly into baking dish.
• In medium bowl, mix crushed granola bars, 1/2 cup flour, the brown sugar and butter until crumbly. Sprinkle over pear mixture.
• Bake 55 to 65 minutes or until top is golden brown and fruit is tender (mixture will be bubbly). Cool slightly. Serve warm or cool with whipped cream or ice cream.

RASPBERRY PEAR CRISP

Steps:

• Place pears in an 8-inch square baking dish coated with non-stick cooking spray.
• Sprinkle pears with raspberries and sugar.
• In a bowl, combine the remaining ingredients.
• Sprinkle over berries.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until pears are tender and mixture is bubbly.
• Serve warm.
• Excellent with vanilla ice cream, especially if you drizzle the juice over the ice cream.
• Diabetic Exchange is 2 fruits.

PEAR AND RASPBERRY CRISP

Steps:

• Heat oven 350* In large bowl toss pears, raspberries, sugar, cornstarch,cinnamon and vanilla. In 8 or 9 inches square baking dish spread fruit mixture.
• In medium bowl mix remaining ingredients. Sprinkle over fruits.
• Bake 45-50 minutes or until pears are tender. Cool 13 minutes.
• Serve with ice cream and garnish withextra raspberries.

PEAR CRANBERRY CRISP

Steps:

• Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.

CRANBERRY PEAR CRISP

Steps:

• Preheat oven to 350.
• Lightly grease a 1 1/2 quart casserole dish.
• Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
• In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
• Bake 50 minutes, or until golden brown.
• Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!

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.

SPICED PEAR-RASPBERRY CRISP

Steps:

• Make topping:
• Combine first 5 ingredients in processor. Using on/off turns, process until nuts are finely chopped. Add butter. Using on/off turns, process until small clumps form. (Can be made 1 day ahead. Cover and refrigerate.)
• Make filling:
• Position rack in center of oven; preheat to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Place dish on baking sheet. Mix 1/2 cup sugar, flour, spices and salt in large bowl. Add pears; toss to coat. Add berries and lemon juice; toss gently to coat. Transfer to dish.
• Sprinkle topping over filling. Bake until liquid thickens and topping is golden, about 55 minutes. Cool 30 minutes.
• Beat cream, vanilla and 1 teaspoon sugar in large bowl until soft peaks form. Serve crisp with whipped cream.

RASPBERRY CRISP

Steps:

• In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

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.