Cream Cheese Pear Crisp Recipes

Steps:

• 1. Preheat the oven to 400°F.
• 2. Halve the pear half and core; cut crosswise in slices and place in a 6-ounce custard cup. Squeeze the lemon on top, add the sugar, oats, nuts, butter and then cinnamon and bake for 20 minutes, until bubbly and golden and pears are soft.
• 3. Let cool for 5 minutes and add a dollop of cottage cheese or yogurt.
• In late summer, follow the recipe substituting a ripe nectarine, a plum or two, or a juicy pluot (plum and apricot hybrid), pitted and sliced, for the pear.
• In autumn, use a small sweet-tart Royal Gala apple, but peel, quarter, and core the apple before slicing. Add dried cranberries, dried sour cherries, or raisins, as desired.

Steps:

• Preheat oven to 350°F For the Crust, mix oats, 1 1/3 cups flour, brown sugar, cinnamon and apple pie spice in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press half of the mixture into the bottom of 13x9-inch baking dish. Reserve remaining mixture for topping.
• For the Filling, mix peaches, 1/4 cup granulated sugar, 1/4 cup flour, cinnamon and apple pie spice in medium bowl. Add peaches; toss to coat. Layer over bottom crust.
• Mix cream cheese, eggs, vanilla, 1/2 cup granulated sugar and 2 tablespoons flour in small bowl until smooth. Spread over peaches. Top with reserved oat mixture.
• Bake 40 to 45 minutes or until golden brown. Cool in pan on wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
• Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
• Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
• Bake in the preheated oven until top is golden brown, about 45 minutes.

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch-square baking dish.
• Spread the pecan pieces on a baking sheet and toast in the oven for six to eight minutes. Combine the toasted pecans with a cup of flour, the brown sugar, salt and cinnamon. Rub the pieces of butter in with your fingertips to make a crumbly mixture. Refrigerate.
• Toss the pears with a tablespoon of flour and the granulated sugar. Spread in the baking dish and sprinkle evenly with the topping.
• Bake one hour until brown, bubbly and crisp. Serve while still warm with ice cream or whipped cream.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two small ramekins and place them on a baking sheet.
• Mix pears, honey, and flour together in a bowl. Place equal amounts of the fruit mixture into each bowl.
• Combine graham cracker crumbs, brown sugar, butter, walnuts, cinnamon, and nutmeg together in a small bowl; crumble on top of the fruit.
• Bake in the preheated oven until slightly brown, about 35 minutes. Serve.

Steps:

• Adjust the oven rack to the position 1 up from the bottom position.
• Preheat the oven to 400 degrees.
• Have ready a 9-inch square baking dish or a 6-cup casserole dish.
• If using a glass dish, reduce the temperature to 375 degrees.
• For the pears: In a large bowl, gently toss the pears with the lemon juice, granulated sugar and salt to combine.
• Set aside, stirring occasionally, for 30 to 60 minutes.
• For the topping: If mixing in a food processor fitted with metal blades: Pulse together the brown sugar, walnuts, salt and cinnamon until the nuts are coarsely chopped.
• Add the flour, butter and vanilla and pulse until the mixture is coarse and crumbly, about 20 times.
• Transfer to a small bowl.
• Using your fingertips, lightly pinch together the mixture to form little clumps.
• Set aside.
• If mixing by hand: In a medium bowl, whisk together the brown sugar, walnuts, salt, cinnamon and flour.
• Using your fingertips, smash any lumps of sugar.
• Using a pastry blender or 2 knives held crisscross fashion, cut in the butter and vanilla until the mixture resembles coarse meal.
• Using your fingertips, lightly pinch together the mixture to form little clumps.
• Set aside.
• To assemble: Place a colander over a large bowl.
• Transfer the pear mixture to the colander and drain.
• Transfer the pears to the baking dish; set aside.
• Reserve the liquid.
• Pour the liquid (you should have at least 6 tablespoons) into a small saucepan and heat over medium-low heat.
• Add the reserved 1 1/2 tablespoons butter and cook, stirring occasionally, until the mixture reduces to 3 tablespoons, about 10 minutes.
• Pour the liquid over the pears in the baking dish.
• Cover the dish with aluminum foil, make a 1-inch slash in the middle of the foil and bake the pears for about 30 minutes, until a sharp knife meets with only a little resistance when inserted into a pear.
• Remove and discard the foil and sprinkle the pears evenly with the reserved topping.
• Bake, uncovered, for 15 to 20 minutes, until the topping is crisp and golden-brown, the fruit juices are bubbling and the pears are tender but not mushy when a small sharp knife is inserted.
• Transfer the baking dish to a wire rack to cool.
• Serve warm or room temperature.
• (May cover and refrigerate for up to 3 days.).