Grilled Cranberry Pear Crumble Recipes

Steps:

• Toss pears and cranberries with sugar, flour and cinnamon. Place 1 tablespoon butter in a 9-in. cast-iron skillet. Place on grill rack over medium heat until butter is melted. Stir in fruit; grill, covered, until pears are tender, 15-20 minutes, stirring occasionally., For topping, mix melted butter and cinnamon; toss with granola. Sprinkle over pears. Grill, covered, 5 minutes. Serve warm.

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.

Steps:

• Position rack in lowest level of toaster oven and preheat to 350°F. Toss pears, orange zest, ginger, cardamom, pepper, 1/4 cup cranberries, 3 Tbsp. brown sugar, 2 Tbsp. flour, 2 Tbsp. butter, and 1/4 tsp. salt in a large bowl until pears are coated. Scrape into an 8x8" glass baking dish.
• Using an electric mixer on medium-low speed, beat oats, vanilla, and remaining 3/4 cup flour, 2/3 cup brown sugar, 8 Tbsp. butter, and 1/2 tsp. salt in a medium bowl until mixture just comes together (it will resemble a crumbly cookie dough), about 2 minutes. Add almonds and remaining 1/4 cup cranberries and mix on low speed until just incorporated.
• Evenly sprinkle crumb mixture over pear mixture. Cover loosely with foil and bake 40 minutes. Uncover and continue to bake until filling is bubbling and topping is browned, 15-20 minutes more.
• Serve crumble topped with scoops of ice cream, if you'd like.

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.

Steps:

• Warm a large skillet over medium-low heat.
• Butter each slice of bread on one side. Lay two slices, buttered side down, in the skillet. Carefully lay the pear slices evenly on both slices of bread the bread in the skillet, cover with a single layer of brie, and carefully spoon the cranberry sauce over the top of each. Top with remaining slices of bread, butter side up.
• Cook, occasionally pressing gently with the back of a spatula to help the ingredients meld together, flipping occasionally, until sandwich is golden brown and the cheese is melted and oozing a bit out of the sides.
• Slice each sandwich in half and serve.

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine juice, cranberries and vanilla extract, let stand about 15 minutes.
• Coat an 11x7x2-inch baking dish with cooking spray.
• Arrange pear slices in dish, sprinkle with sugar.
• Pour apple juice mixture over pears.
• In a bowl, combine oats, brown sugar, flours, cinnamon and nutmeg.
• Cut in butter until crumbly, sprinkle over pears.
• Bake 40-45 minutes. Pears should be tender and topping should be golden brown.
• Serve warm.

Steps:

• Preheat the oven to 350 degrees F.
• For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
• For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
• Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.

Steps:

• In a bowl, toss pears with cornstarch. Add in cranberries, vanilla and brown sugar and stir gently to coat pears. Pour into an 8x8 pan.
• Mix dry ingredients for topping. Stir in melted butter and vanilla. Crumble over fruit mixture.
• Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for 15-20 minutes more or until topping is lightly golden and pears are tender. Serve warm with vanilla ice cream or whipped cream, if desired.

Steps:

• In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11x7-in. baking dish coated with cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears., In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350° for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.