PEAR AND BLUEBERRY CRUMBLE
This Pear and Blueberry Crumble is a simple fruit-based dessert made by combining diced pears with blueberries and topping it off with a hearty and crunchy oat topping.
Provided by Fida | Sweet and Savoury Pursuits
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the oats, flour, brown sugar, cinnamon, salt and butter. Using your fingers, rub the softened butter into the ingredients until evenly distributed. Set aside.
- With the rack in the middle position, preheat the oven to 375 °F. Lightly coat a 9x9 inch (or similar in size) baking dish with butter and set aside.
- In a medium bowl, combine the peeled and diced pear, the blueberries, the granulated sugar, all purpose-flour, lemon juice and cinnamon. Mix well.
- Add the fruit mixture to your baking dish and spread it evenly. Evenly top the fruit with the crumble topping.
- Bake in the oven for approximately 45 to 55 minutes or until the fruit is bubbling around the edges and the top is golden brown and crisp.
- Remove from the oven and let cool at least 15 minutes before serving.
- Optional: Serve the crumble with your ice cream of choice or whipped cream.
Nutrition Facts : Calories 242 kcal, Carbohydrate 41 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 34 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving
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 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
BLUEBERRY PEACH CRUMBLE
This recipe came to be because blueberries and peaches are in season during the same time. You can make substitutions of pears, apples or apricots for the peaches and the blueberries if preferred. I hope you will enjoy this dessert from Legal Seafood.
Provided by Bev I Am
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, mix together peaches, blueberries, orange juice and zest.
- Place fruit in buttered 9" pie pan or 8" square baking pan; set aside.
- Combine flour and brown sugar, then cut in 2 TBSP butter with pastry blender until mixture resembles small crumbs the size of peas.
- Sprinkle the flour mixture over fruit and dot with remaining 1 TBSP butter.
- Bake until peaches are cooked through and top is lightly browned and bubbling, about 30 minutes.
- Serve either hot or cold, topped with a drizzle of heavy cream, if desired.
- Also good with vanilla ice cream.
Nutrition Facts : Calories 155.4, Fat 0.5, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 36.7, Fiber 2.3, Sugar 22.2, Protein 2.6
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.
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