MINI PEAR CRISPS
I put these pear crisps on the grill to cook while everyone enjoys the day's more savory foods. They're always a hit because they're comforting and fun to eat. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in pecans and raisins., Divide the pears among eight greased 4-1/2-in. disposable foil tart pans. Sprinkle with oat mixture., Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until pears are tender. Serve warm with ice cream if desired.
Nutrition Facts : Calories 437 calories, Fat 18g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 95mg sodium, Carbohydrate 72g carbohydrate (49g sugars, Fiber 7g fiber), Protein 4g protein.
PEAR BLUEBERRY CRISP
This is one delicious treat to make with some fresh pears and blueberries. I had some frozen blueberries and they worked just as well. This is a wonderful combination and so yummy with the oatmeal crisp on top of the fruit. Of course, we couldn't resist heating some up tonight after dinner and pouring over top of some vanilla ice...
Provided by Kimberly Biegacki
Categories Other Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. Stir oats, 1/2 cup brown sugar, flour, nutmeg & cinnamon into pot. Stir in 1/4 cup melted butter. Set the Ninja to STOVETOP HIGH. Cook uncovered 15 minutes or until oat mixture is golden, stirring occasionally.
- 2. Remove the oat mixture from pot and spread on a plate. As it cools the mixture will become crisp and harden as it cools.
- 3. Add remaining 2 tbsp. of butter to pot. Set OVEN to 350 degrees for 20 minutes. Add sliced pears, blueberries, lemon juice and remaining brown sugar. Stir well, cover and cook 10 minutes.
- 4. Remove lid and cook another 10 minutes until liquid is reduced and pears are tender, stirring occasionally.
- 5. Remove the pear/blueberry mixture to a bowl and serve with the crisp.
- 6. We warmed some up tonight and served the Pear Blueberry Crisp over some Vanilla Bean Ice Cream. 4/30/13
BLUEBERRY-PEAR CRISPS
This is a keeper for any recipe file! It's fast and easy and has that homemade goodness of fruit and buttery crunch all baked together!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Grease two 6-ounce custard cups. Mix pear and blueberries; divide between custard cups.
- Mix brown sugar, flour, oats and apple pie spice in small bowl. Cut in butter with pastry blender or fork until mixture is crumbly; sprinkle over fruit.
- Bake about 30 minutes or until topping is golden brown and pear is tender. Serve warm with cream.
Nutrition Facts : Calories 220, Carbohydrate 38 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 24 g, TransFat 0 g
MINI BLUEBERRY PEAR CRISPS
Who doesn't love mini desserts? Of course your can make this just as easily as one large crisp, but I enjoy the portion control of the mini crisps. Bake them in either ramekins or half pint canning jars (they work GREAT, plus have lids for refrigeration). They are great for serving to guests or for a very small family, like mine. I can make eight mini crisps, freeze a few for later on right in their baking dishes, and reheat either in the microwave or the oven.
Provided by MsTeechur
Categories Dessert
Time 45m
Yield 8 Mini Crisps, 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash, cut, peel (if desired, I don't use pesticides on my pear tree so I don't) your pears.
- Toss pears and blueberries with sugar, flour, cinnamon, and salt. If you are using individual ramekins or jars, let them sit for 15 minutes or so to allow the flour and sugar to extract some of the juices, tossing again every 5 minutes.
- Spoon fruit mixture into individual jars.
- Using a food processor or chopper (I use the slap chopper), chop the almonds and the butter (works great in the slap chopper).
- Add butter and almonds to the brown sugar and oats and mix making sure the butter is evenly mixed.
- Sprinkle the topping on the individual crisps.
- If baking individual crisps, bake at 375 for 25-30 minutes.
- If baking one large crisp, bake at 375 for 40 minutes.
Nutrition Facts : Calories 276.1, Fat 5, SaturatedFat 2, Cholesterol 7.6, Sodium 331.3, Carbohydrate 60, Fiber 7.8, Sugar 40.4, Protein 2.9
MINI BLUEBERRY PEACH CRISPS RECIPE BY TASTY
Craving something sweet? These adorable individual fruit crisps are the perfect dessert to whip up for a summer's night in!
Provided by Rachel Gaewski
Categories Desserts
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚F (190˚C).
- Make the filling: In a medium bowl, mix together the peaches, blueberries, sugar, and arrowroot powder until the fruit is well coated. Set aside while you prepare the topping.
- Make the topping: In a food processor, combine ½ cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20-30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
- Transfer the topping to a medium bowl and fold in the remaining ½ cup (40 G) oats.
- Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
- Bake for 22-25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.
- Let cool for 10 minutes before serving.
- Enjoy!
MINI PEAR-AND-CRANBERRY AMARETTI CRISPS
Sliced almonds and store-bought amaretti-cookies made from almond flour and egg whites-double the nutty flavor of these crisps, which each serve one or two people. Silky pears bring the sweetness, and cranberries keep things interesting with their mouth-puckering punch. A scoop of vanilla ice cream melting into the crags is, of course, a welcome addition.
Provided by Lauryn Tyrell
Categories Dessert & Treats Recipes
Time 1h10m
Yield Serves 2 to 4
Number Of Ingredients 13
Steps:
- For the Topping: Using your hands, mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.
- For the Crisp: Preheat oven to 375°F. In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).
- Bake until juices reduce and mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.
BLUEBERRY FRUIT CRISP
With all its blueberries, this treat is rich in antioxidants. On busy nights, you can make it in a snap. We love to eat it warm with a dollop of whipped topping. -Patricia Krusing, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the blueberries, sugar, lemon juice and cornstarch. Transfer to two 10-oz. ramekins or custard cups coated with cooking spray. , For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture. , Bake at 375° for 15-20 minutes or until topping is golden brown and fruit is tender. Serve warm with whipped topping if desired.
Nutrition Facts : Calories 283 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.
PEAR CRISP
Since he's a livestock truck driver, my husband often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. -Joanne Korevaar, Burgessville, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.
Nutrition Facts : Calories 268 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 49g carbohydrate (29g sugars, Fiber 5g fiber), Protein 2g protein.
MINI PEAR CRISPS
From Taste of Home Magazine I put these on the grill to cook while everyone enjoys the day's more savory foods. They're always a hit because they're comforting and fun to eat.
Provided by Lizzie Rodriquez
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in pecans and raisins.
- Divide the pears among eight greased 4-1/2-in. disposable foil tart pans. Sprinkle with oat mixture.
- Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until pears are tender. Serve warm with ice cream if desired.
Nutrition Facts : Calories 442.5, Fat 17.4, SaturatedFat 7.9, Cholesterol 30.5, Sodium 112.5, Carbohydrate 73.8, Fiber 7.9, Sugar 49.9, Protein 3.6
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