Apple And Cranberry Crisps With Ginger Pecan Topping Recipes

Steps:

• For filling:
• Preheat oven to 375°F. Butter four 1 1/4-cup custard cups or soufflé dishes. Mix all ingredients in bowl. Let stand until juicy, about 5 minutes. Divide filling among prepared cups. Bake until bubbling at edges, about 20 minutes.
• Meanwhile, prepare topping:
• Blend first 7 ingredients in large bowl. Rub in butter with fingertips until coarse meal forms. Mix in pecans with fingertips.
• Crumble topping over hot apples. Bake until topping is golden brown, apples are tender, and juices are bubbling thickly, about 25 minutes. Serve warm with vanilla ice cream.

Steps:

• Preheat the oven to 350 degrees F.
• Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping:
• Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
• Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
• In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
• Bake 45 minutes in the preheated oven, or until brown and crisp on top.

Steps:

• In large bowl, mix all filling ingredients. Let stand 30 minutes.
• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Spoon apple mixture into pan.
• In medium bowl, mix 1 cup flour, the oats, 1/2 cup brown sugar and the ginger. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle evenly over apples.
• Bake 40 minutes or until apples are tender when pierced with fork and topping is golden brown. Serve with ice cream.

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Steps:

• Make the topping: Preheat the oven to 375 degrees F. Spread the potato chips on a baking sheet and bake until warm, about 5 minutes. Transfer to a large bowl and add the granulated sugar and cinnamon; toss to coat. Let cool, then crush the chips into small pieces with your hands.
• Combine the oats, flour, brown sugar, almonds and salt in a large bowl. Work in the butter with your fingers until clumpy. Work in the crushed potato chips until just combined; set aside.
• Make the filling: Toss the apples, cranberries, granulated sugar, brown sugar, lemon juice, flour, cinnamon and salt in a large bowl until well coated. Divide among eight 8-ounce ramekins and sprinkle with the topping.
• Transfer the ramekins to a baking sheet and bake until the topping is golden brown and the filling is slightly thicker and bubbling, 50 to 60 minutes. Transfer to a rack and let cool slightly. Serve warm or at room temperature.

Steps:

• In a large bowl, combine sugar and flour; stir in lemon juice. Add the pears, cranberries and ginger; toss to coat. Divide among six greased 10-oz. ramekins or custard cups., In a small bowl, combine the brown sugar, oats and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit. , Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm.

Steps:

• Preheat oven to 350*.
• Mix all topping ingredients until crumbly. Set aside.
• In a large bowl, mix together cranberries, apples, brown sugar, flour, cinnamon and nutmeg.
• Stir in liqueur (or orange juice) and vanilla.
• Pack mixture among 8 oven-proof coffee mugs or ramekins. Fruit will shrink during baking.
• Generously sprinkle with topping.
• Place on a cookie sheet and bake for 45 - 50 minutes. Serve warm.

Steps:

• Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish. Mix brown sugar, oats, flour, 2 teaspoons cinnamon and 1/2 teaspoon nutmeg in processor, using on/off turns. Add butter and process until chopped into small pieces. Add pecans; process until moist clumps form.
• Toss apples, cranberries, 1/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg in medium bowl to blend.
• Transfer apple mixture to prepared baking dish. Sprinkle topping over. Bake until apples are tender, filling bubbles and topping is crisp, about 55 minutes. Serve warm or at room temperature.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the topping: Mix the flour, oats and brown sugar together until well combined.
• Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
• To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
• Add in the 7 tablespoons cold butter pieces and toss to combine.
• Transfer to prepared baking dish.
• Crumble the topping over fruit.
• Bake for about 1 hour, or until apples are desired tenderness.
• Cool slightly and serve with ice cream.
• **NOTE** if you find that the topping is over-browning, then cover with foil.