Pear Crumble Recipes

Steps:

• Preheat oven to 350°F
• To prepare topping: Combine oats, walnuts, brown sugar, flour and cinnamon in a medium bowl.
• Drizzle with oil and stir until evenly moist.
• To prepare filling: Combine pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl and mix well.
• Transfer the mixture to a 9-by-13-inch baking dish.
• Sprinkle the topping over the pears.
• Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.
• Let stand for at least 10 minutes before serving.
• Serve warm as is or you can add a scoop of good low-fat ice cream to the top.

Steps:

• Place pear slices in a greased 1-qt. baking dish. Sprinkle with lemon juice. In a large bowl, combine the sugar, oats, flour, cinnamon, ginger and nutmeg. , Cut in butter until crumbly; add nuts. Sprinkle over pears. Bake at 350° for 25-30 minutes or until bubbly.

Steps:

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

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
• For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
• Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

Steps:

• Prepare fruit (peel, pit, whatever it takes). If large, cut into 1/4 thick slices.
• Toss in a bowl with lemon juice, sugar and raisins and a bit of nutmeg and cinnamon (I usually add allspice because I love it).
• Combine the flour, sugar, salt and spices.
• Cut in the butter and mix till mixture resembles coarse cornmeal. There should be no big chunks of butter left. (I usually do this with my hands - don't have a food processor).
• Sprinkle in the ice water, mix till the crumble mixture holds together and forms little clumps.
• Add the rolled oats and mix. If the mixture seems sticky, add more oats.
• Spread fruit evenly in a large glass or ceramic baking dish.
• Scatter topping evenly over the fruit, leaving some of it in larger chunks and some in fine crumbles.
• Bake the Crumble at 375 for about 40-45 minutes or until the top is crisp and brown and the juice is bubbling up around the edges.
• Serve it hot or warm, with ice cream, whipped cream, or all by itself.

Steps:

• In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 4 ramekins.
• Prepare pear base: Combine pears, brown sugar, chocolate chips, and cinnamon in a bowl. Distribute evenly among the prepared ramekins.
• Prepare topping: Combine flour and sugar in a bowl. Add butter and mix until crumbly. Stir in chocolate chips. Pack crumble topping firmly over pear mixture in the ramekins.
• Bake in the preheated oven until the crumble topping browns, about 50 minutes. Allow to cool slightly before serving, about 10 minutes.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
• Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
• Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.

Steps:

• Preheat oven to 400 degrees with rack in center.
• Crisp topping:Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
• Filling:Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.

Steps:

• Preheat the oven to 180 C/ fan 170 F/ Mk 4. Butter a 1 litre ovenproof baking dish with 25g of the butter.
• Toss the apples and pears in the honey, 30g of the sugar, and the vanilla extract. Spoon into the baking dish and bake for 10 minutes.
• Meanwhile, rub together the remaining butter with the flour. Stir in the remaining sugar, and the Jordans Honey Country Crisp. Spoon this over the apples and pears in the dish, and bake for a further 30 minutes.
• To serve, whip the cream until thick, and stir in the cinnamon. Sweeten with extra honey if desired. Serve the crumble warm with the cream on the side.

Steps:

• Preheat oven to 350˚F (180˚C).
• In a food processor, combine the oats, hazelnuts, walnuts, shredded coconut, cherries, flax seeds, cinnamon, and salt. Pulse until finely ground.
• Add the coconut oil, honey, and vanilla, and pulse until just combined. The mixture should hold together when squeezed between your fingers.
• Cut the pears in half lengthwise. Using a tablespoon, scoop out the cores. With a paring knife, cut a "v" shape around the edges of the stem, cutting downward on an angle. Remove the stems.
• Set the pears in a baking dish, cut-side up. Fill each with ¼ cup (30 grams) of the crumble topping, pressing lightly into the pears.
• Bake for 30-35 minutes, or until the topping is golden brown and the pears are tender when pierced with a paring knife.
• Serve immediately, topped with whipped topping and a drizzle of honey, if desired.
• Enjoy!

Steps:

• Place racks in upper and lower thirds of oven and preheat to 375°F. Place pears, cut side up, on a small baking sheet, drizzle with 2 teaspoons oil, and roast on upper rack until soft, 20-30 minutes. Let cool slightly.
• Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 tablespoons oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10-12 minutes. Remove from oven and mix in sesame seeds. Let cool.
• Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.