CRANBERRY-PEAR CRUMBLE BARS
Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor. Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp. The result is a chewy, fruity cookie that just as easily a perfect afternoon snack as it is a paired with some ice cream for dessert. Choose pears that are on the firm side of ripe: Comice and Anjou both work great.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 1h
Yield One 9x9-inch pan
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
- Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
- Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
- Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
- Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.
PEAR CRANBERRY CAKE
Provided by Ian Knauer
Categories Cake Milk/Cream Mixer Egg Fruit Dessert Bake Christmas Thanksgiving Cranberry Pear Fall Cinnamon Potluck Boil Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Preheat oven to 350°F with rack in middle. Butter cake pan.
- Whisk together flour, baking powder, salt, and spices.
- Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
- At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
- Spoon batter into pan.
- Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
- Cool in pan 30 minutes, then turn out onto a rack and cool completely.
- Make glaze:
- Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
- Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.
CRANBERRY-PEAR CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
- Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
- Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.
CRANBERRY-PEAR CAKE BARS
Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on sides; butter paper, and set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
- In a large bowl, whisk together sugar, butter, eggs, vanilla, and zest until smooth. Add flour mixture; mix just until moistened (do not overmix). Fold in pears, cranberries, and walnuts.
- Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Cool completely in pan set on a rack. Using parchment overhang, lift cake from pan, and transfer to a cutting board. Cut into 18 squares; serve with whipped cream, if desired.
PEAR CRANBERRY CRISP
"It's a pleasure to combine the tart cranberries we grow with sweet pears in this lovely crisp," reports Dot Angley of Carver, Massachusetts.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 380 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 197mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 3g protein.
CRANBERRY-PEAR COFFEE CAKE
This is my favorite cake to make for last-minute occasions. I also make it to give to friends because it always turns out just right, and it's made with ingredients I normally have on hand. -Beverly Lovegrove, Winnipeg, Manitoba
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, 3/4 cup sugar, cinnamon, baking powder, salt and baking soda. In a small bowl, whisk the egg, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in the pear, cranberries and orange zest., Transfer to a 9-in. springform pan coated with cooking spray and dusted with flour. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 194 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 219mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
CHEWY CRANBERRY PECAN BARS
I've been making these for several years as I really enjoy the combination of flavors and the relative ease of preparations. They're not only great for the holidays, but year round if you have cranberries in your freezer. -Virginia Anthony, Blowing Rock, North Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set., Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.
Nutrition Facts : Calories 119 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 25mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
FRESH CRANBERRY CAKE
A beautiful and easy cake to make! Great for the holiday season and even better in the summer with any fresh berry you have on hand!
Provided by Deborah Day
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 53.5 g, Cholesterol 74.2 mg, Fat 15.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 9.5 g, Sodium 587.1 mg, Sugar 35.4 g
PEAR CAKE WITH SOUR CREAM TOPPING
This is a great way to combine bread and fruit for an all-in-one breakfast. The cake is very tasty and the unique topping is simply delicious.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs and lemon zest; mix well. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Spread batter into a greased 13x9-in. or 3-qt. baking dish. Slice pear halves; arrange slices in rows on top of batter. Mix topping ingredients until smooth; spread over pears. Bake until a toothpick inserted in center comes out clean, 30-35 minutes.
Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
PEAR AND CRANBERRY CAKE
Pears and cranberries taste divine mixed together in this delightful cake. This is also the perfect choice for a dessert that you can make and freeze ahead....simply take it out the night before and dessert is done!!
Provided by Chef mariajane
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease an 10-inch tube pan.
- Place pears, cranberries , brown sugar and cinnnamon in a medium sized bowl. Stir to combine . Reserve.
- Beat eggs, and sugar until combined. Add oil, orange juice and vanilla. Beat well. Add remaining dry ingredients, beating just until combined. Batter will be thick.
- Spoon 2/3 of the batter into the prepared pan. Place pear mixture over batter. Spoon remaining batter over pear mixture. Do not worry if pear mixture is not completely covered. Sprinkle coarse sugar over batter.
- Bake in preheated oven 60-70 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 227.5, Fat 10.4, SaturatedFat 1, Cholesterol 52.9, Sodium 130.7, Carbohydrate 33.5, Fiber 1.7, Sugar 30.1, Protein 1.8
CRANBERRY CRUMB BARS
Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
- In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
- In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
- Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 18 g, TransFat 0 g
PEAR AND CRANBERRY UPSIDE-DOWN CAKE
Pear and cranberry upside-down cake. Serve with vanilla ice cream.
Provided by Shanda
Time 1h50m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
- Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
- Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
- Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
- Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
- Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 70.7 g, Cholesterol 54.9 mg, Fat 19.3 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 258.6 mg, Sugar 50.3 g
APPLE, PEAR, AND CRANBERRY COFFEE CAKE
Provided by Jeff Hertzberg, M.D.
Categories Cake Dessert Thanksgiving Wheat/Gluten-Free Cranberry Apple Pear
Yield Makes 1 Coffee Cake
Number Of Ingredients 15
Steps:
- Prepare the topping:
- Combine all streusel ingredients in a bowl and mix until the butter is incorporated. Do not overmix-you want a crumbly texture. Set aside.
- Assemble the cake:
- Grease an 8- inch round spring-form pan with butter. Set aside.
- Toss the apples, pear, brown sugar, and zest together in a small bowl and set aside.
- Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Divide the dough in two equal pieces, dust with more flour and quickly shape them into rough balls.
- Press the first piece of dough into the spring-form pan.
- Top with half of the apple and pear mixture, then sprinkle half of the streusel topping over it. Repeat with the next layer of dough, apple and pear mixture, and streusel.
- Allow the cake to rest for 60 minutes.
- Preheat the oven to 350°F.
- Bake the cake in the middle of the oven for 55 minutes.
- Allow to sit for about 15 minutes, then remove it from the spring-form pan.
- Allow to cool before serving.
More about "cranberry pear cake bars recipes"
CRANBERRY CRUMBLE PIE BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (44)Category DessertsCuisine AmericanTotal Time 3 hrs
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
- Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. See photo above for a visual.
- You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Almonds will be used in the topping in the next step.)
CRANBERRY-PEAR BARS WITH ORANGE FROSTING - BETTER HOMES …
From bhg.com
- In a large bowl, combine the cake mix, eggs, melted butter, and orange peel. Beat with an electric mixer on medium speed for 30 seconds or until combined. Fold in the chopped pear, cranberries, and pecans.
- Spread mixture in the prepared pan. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Frost with Easy Orange Frosting. If desired, sprinkle with ground cinnamon. Cut into bars. Makes 48 bars.
BEST PEAR AND CRANBERRY CAKE RECIPE - FOOD52
From food52.com
CRANBERRY-PEAR-WALNUT CAKE - BETTER HOMES & GARDENS
From bhg.com
CRANBERRY RECIPES | COOKING LIGHT
From cookinglight.com
LEMON-CRANBERRY PIE BARS RECIPE - SARAH JORDAN - FOOD & WINE
From foodandwine.com
15 EASY CRANBERRY DESSERTS TO WOW YOUR FRIENDS - GOOD …
From goodhousekeeping.com
OCEAN SPRAY RECIPES - CRANBERRY PEAR UPSIDE-DOWN CAKE | OCEAN …
From oceanspray.ca
SPICED PEAR AND CRANBERRY COFFEE CAKE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CRANBERRY PEAR UPSIDE DOWN CAKE - GARLIC & ZEST
From garlicandzest.com
You'll also love