CLASSIC PEAR CRISP
Pears and crystallized ginger are baked under a crispy golden oat crust.
Provided by JAYDA
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
- In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
- In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
- Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 80.8 g, Cholesterol 39.7 mg, Fat 13.8 g, Fiber 9 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 97 mg, Sugar 47.4 g
APPLE AND PEAR CRISP
Steps:
- Preheat the oven to 350 degrees F.
- Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
- For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
PERFECT PEAR CRISP RECIPE
Take just one bite, and you'll agree this pear crisp recipe is perfect. This Perfect Pear Crisp Recipe is made with brown sugar, cinnamon and almonds.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield Makes 9 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Grate enough lemon peel to measure 1/2 tsp. zest. Squeeze enough juice to measure 1-1/2 Tbsp. Mix 1/4 cup granulated sugar, 2 Tbsp. flour and 1/2 tsp. cinnamon in large bowl. Add pears, lemon zest and juice; toss until pears are evenly coated. Spoon into 8-inch square baking dish.
- Mix brown sugar and remaining flour, granulated sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture forms coarse crumbs. Stir in nuts; sprinkle over pears.
- Bake 40 to 45 min. or until topping is golden brown and pears are hot and bubbly. Serve topped with COOL WHIP.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 2 g
APPLE PEAR CRISP
Steps:
- Prepare and measure all the ingredients. Wash, slice, core, and dice apples and pears. Chop the walnuts.
- Preheat the oven at 180°C/350°F.
- Put the chopped apples and pears in a baking dish.
- Add spices - vanilla, cinnamon, nutmeg and allspice and coconut sugar (if using).
- Mix well until fruit base is well coated. Set aside.
- In a medium-sized bowl, combine oats, flour, walnuts, coconut sugar, softened coconut oil, and salt.
- Mix well using a spoon or hands.
- Spread oat mixture evenly over the base.
- Put in the oven and bake for 35-40 minutes (until the topping is golden brown and apples and pears are fork tender).
Nutrition Facts : Calories 403 kcal, Carbohydrate 44 g, Protein 4 g, Fat 24 g, SaturatedFat 16 g, Sodium 6 mg, Fiber 5 g, Sugar 24 g, ServingSize 1 serving
PEAR CRISP
Make and share this Pear Crisp recipe from Food.com.
Provided by Terri F.
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 F degrees.
- Combine pears with white sugar, lemon juice, and lemon peel.
- Place in greased 8 inch square baking dish.
- Combine oatmeal, brown sugar, flour, cinnamon, and ginger.
- Cut in butter with a pastry blender until mixture is crumbly.
- Sprinkle crumb mixture over pears.
- Bake 25 to 30 minutes, until topping is crisped.
- Serve warm.
Nutrition Facts : Calories 305.4, Fat 8.8, SaturatedFat 5, Cholesterol 20.4, Sodium 73.6, Carbohydrate 57.6, Fiber 6.2, Sugar 37.7, Protein 2.7
CRANBERRY PEAR CRISP
This yummy fall recipe comes from the food section of the Oregonian newspaper. It is written for fresh or frozen cranberries, not dried. I have increased the amount of orange juice to 1/2 cup based on a review - I made the dish with the new, increased amount, and it was perfect. Because it's somewhat tart, I prefer serving with vanilla ice cream, but sweetened whipped cream is good, too.
Provided by appleydapply
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 436.1, Fat 18.1, SaturatedFat 5.9, Cholesterol 20.3, Sodium 72.9, Carbohydrate 68.9, Fiber 5.5, Sugar 51, Protein 4.5
PERFECT PEAR STRUDEL
This Perfect Pear Strudel a special yet simple weekend breakfast, with a sweet vanilla glaze.
Provided by Lori Yates
Categories Breakfast & Brunch
Time 53m
Number Of Ingredients 10
Steps:
- Make Pear Strudel: Place raisins in small bowl, cover with very warm tap water. Let stand 5 minutes to plump, then drain.
- Meanwhile, in large skillet, heat 2 tablespoons butter over medium heat. Add pears, brown sugar, cinnamon, nutmeg and plumped raisins. Cook 8 to 10 minutes or until pears are very tender and almost all liquid is evaporated, stirring occasionally. Spread mixture on small rimmed baking pan or plate and place in refrigerator 15 minutes to cool (this step can be done up to 2 days in advance).
- Preheat oven to 400 degrees F. Melt remaining 2 tablespoons butter in microwave. Place a stack of 3 phyllo sheets on parchment paper on work surface. Make a second stack of 3 phyllo sheets and place it so it overlaps the first stack by about an inch. Mound the cooled pear filling along one of the long sides of phyllo dough. Roll up like a jelly roll and transfer the parchment with strudel to rimmed baking pan.
- Brush strudel with melted butter. Score the dough into 1-inch portions using a serrated knife, but do not cut completely through the strudel. Bake 20 minutes or until golden brown.
- Meanwhile, make Glaze: In small bowl, whisk together all ingredients.
- Slice strudel and serve warm with glaze.
Nutrition Facts : Calories 486 calories, Carbohydrate 89 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 15 grams fat, Fiber 7 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 217 milligrams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CARDAMOM APPLE PEAR CRISP
Deliciously easy apple pear crisp has notes of warm cardamom, nutmeg and cinnamon with a gingersnap oat topping. Serve warm with some vanilla ice cream for a cozy fall dessert
Provided by Wine a Little Cook A Lot
Categories Desserts
Time 1h5m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 F. Lightly spray or grease a 9 x 13 inch baking dish or other 3 quart baking dish.
- In a large bowl mix together all of the filling ingredients: pears, apples, brown sugar, flour, spices, vanilla, lemon juice and salt. Spread evenly into your baking dish.
- For the topping: In a medium bowl whisk together flour, brown sugar, cinnamon and salt. Cut in the cold butter with either a pastry cutter, two forks or with your hands. The mixture should resemble pea-sized crumbs. Stir in the gingersnap crumbs, oats and nuts (if using).
- Evenly spread topping on top of pear-apple mixture.
- Bake for 40-50 minutes or until the top is golden brown and the juices inside are bubbling. Remove and let cool at least 5 minutes before serving.
- Serve warm or room temperature with vanilla ice cream or whipped cream, if desired.
Nutrition Facts : Calories 372 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 156 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CRANBERRY, APPLE, AND PEAR CRISP
This easy dessert is made with fresh cranberries, apples, and pears, a spiced perfectly with fresh ginger and cinnamon! It's perfect for Christmas and all winter long!
Provided by Maryea Flaherty of Happy Healthy Mama
Categories dessert recipes
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees. Grease a medium baking pan.
- Make the filling: In a medium bowl, combine the filling ingredients. Transfer the mixture to the casserole pan.
- Make the topping: In a large bowl, combine the all of the topping ingredients. Use a pastry cutter or your hands to combine the coconut oil (or butter, if using) into the ingredients.
- Pour the topping over the filling.
- Bake in the preheated oven for 45 minutes, until it is starting to bubble. Allow to sit for a few times before serving. Enjoy!
Nutrition Facts : ServingSize 1/6 of crisp, Calories 458 calories, Sugar 33 grams, Sodium 18.9 mg., Fat 5.4 g., SaturatedFat 3 grams, TransFat 0 grams, Carbohydrate 63 grams, Fiber 8 grams, Protein 3 grams, Cholesterol 0mg.
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- Peel, core and chop the pears. For one crisp you need to use 4 medium-large pears, or anything that will weigh 450 g after peeling and coring.
- Peel and grate the ginger. Add chopped pear, crushed cardamom, grated ginger, white sugar and potato starch to a bowl and toss.
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- Peel and chop pears into evenly sized cubes, or thin slices. I pushed a slicer through each pear to make 6 pieces, then cut each piece in half lengthwise.
- In a food processor, on high speed, blend oats, coconut sugar, almond flour, cashews, ground ginger, cinnamon and salt. Once the cashews are finely ground, while processing, slowly add the lemon juice to make the mixture crumbly. Do not over process, or the mixture will form into balls.
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5/5 (9)Category DessertServings 8Total Time 45 mins
- Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
- Combine the sliced pears, lemon juice, vanilla extract, and 1 tablespoon of the brown sugar in a medium mixing bowl. Stir to coat the pears evenly.
PEAR CRISP - BROWN EYED BAKER
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4.5/5 (22)Total Time 1 hr 15 minsCategory DessertCalories 341 per serving
- Adjust an oven rack to the lower-middle position and preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
- Make the Topping: In a medium bowl, stir together the oats, flour, sugar, cinnamon, nutmeg and salt. Drizzle the melted butter over the mixture and stir until the mixture resembles wet sand. Set aside.
- Make the Filling: In a large bowl, whisk together the sugar, lemon juice, cornstarch and salt. Add the pears and gently stir with a rubber spatula until evenly coated. Transfer the pear mixture to an 8-inch square baking dish.
- Sprinkle the topping evenly over the filling. Transfer the dish to the prepared foil-lined baking sheet. Bake until the fruit is bubbling around the edges and the topping is a deep golden brown, about 30 minutes, rotating the sheet halfway through baking. Transfer the baking dish to a wire rack and let cool until warm, about 15 minutes.
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- Place peeled, sliced pears in a large bowl. Add vanilla, cinnamon, nutmeg, and ¼ teaspoon salt; toss to coat.
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- Combine pear and juice; toss well. Spoon pear mixture into a 9-inch pie plate coated with cooking spray. Sprinkle oat mixture over pear mixture. Bake at 375° for 20 minutes.
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Reviews 8Servings 8-10Cuisine AmericanCategory Dessert
- Preheat oven to 425 degrees F. Grease an 8x8 baking pan or 9-inch cast-iron skillet with softened butter; set aside.
- To make the topping: Add all of the topping ingredients to a large bowl except the butter and stir until combined. Pour in the melted butter and stir with a spatula to combine then use your hands to combine until the mixture resembles crumbly wet sand. Cover and transfer to the refrigerator while you prep the filling.
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- Cut the pears into thin slices using a large sharp knife and cutting board. One way to do this is to cut the pear in half, then in quarters. Remove the pitted center of each quarter with the knife then cut each in half width-wise, so there are two chunky pieces.
- Next slice the pear into thin slices - no more than 1/8 of an inch thick - and put them in a large bowl.
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