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.
FRESH PEAR CRISP
Mildred Sherrer's comforting fruit crisp is a pared-down version of one her mother used to fix. "I made it healthier by using reduced-fat margarine, fresh pears instead of canned and oats for some of the flour," she explains from Fort Worth, Texas. As a finishing touch, she suggests topping it with fat-free yogurt or whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in margarine until coarse crumbs form; set aside., Place pears in a large bowl. Sprinkle with sugar, lemon juice, lemon zest, ginger and remaining cinnamon; toss to coat. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with crumb mixture. Bake at 350° for 45-50 minutes or until pears are tender.
Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 1g protein.
CLASSIC PEAR CRISP
Pears and crystallized ginger are baked under a crispy golden oat crust.
Provided by JAYDA
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
- In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
- In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
- Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 80.8 g, Cholesterol 39.7 mg, Fat 13.8 g, Fiber 9 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 97 mg, Sugar 47.4 g
PEAR CRISP
Make and share this Pear Crisp recipe from Food.com.
Provided by Terri F.
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 F degrees.
- Combine pears with white sugar, lemon juice, and lemon peel.
- Place in greased 8 inch square baking dish.
- Combine oatmeal, brown sugar, flour, cinnamon, and ginger.
- Cut in butter with a pastry blender until mixture is crumbly.
- Sprinkle crumb mixture over pears.
- Bake 25 to 30 minutes, until topping is crisped.
- Serve warm.
Nutrition Facts : Calories 305.4, Fat 8.8, SaturatedFat 5, Cholesterol 20.4, Sodium 73.6, Carbohydrate 57.6, Fiber 6.2, Sugar 37.7, Protein 2.7
PEAR AND OATMEAL CRISP
Steps:
- Preheat the oven to 400 degrees F.
- Peel, core, and thickly slice the pears. Toss them with the 2 tablespoons sugar and the cranberries and turn them into a deep, buttered 2-quart baking dish. The fruit should be at least 2 1/2-inches deep in the pan; add more fruit, if necessary.
- For the topping, in a bowl, stir together the flour, oats, sugars, cinnamon, nutmeg, and salt. Drizzle in the melted butter tossing the ingredients with a fork to blend. Be careful not to over mix because you want a loose crumbly mixture, not a bound-together ball of topping. Sprinkle the topping over the pears.
- Bake for 30 minutes, until pears are tender and topping is browned. Serve warm with heavy cream or ice cream.
APPLE AND PEAR CRISP
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.
PEAR CRISP
A terrific way to use up the best winter fruit that we have going for us! This classic crisp has no bottom crust to get soggy. No thickener is necessary since the juices are concentrated during baking. The crisp is at its best when served warm, accompanied by caramel or vanilla ice cream. From Rose Levy Beranbaum
Provided by Steve_G
Categories Dessert
Time 50m
Yield 1 crisp, 6 serving(s)
Number Of Ingredients 12
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.).
Nutrition Facts : Calories 259.2, Fat 10.2, SaturatedFat 4.6, Cholesterol 17.8, Sodium 78.4, Carbohydrate 43.8, Fiber 5.9, Sugar 29.3, Protein 2
PEAR CRISP
Steps:
- Preheat oven to 350 degrees.
- Peel, core and quarter the pears. Slice each quarter into 2 or 3 pieces. Place in large bowl.
- Mix all but two tablespoons of the brown sugar with the flour, cinnamon, ginger, raisins and brandy. Add to pears and mix well.
- Chop oats in food processor. Add the remaining brown sugar, butter and orange juice concentrate, and mix well.
- Spoon pear mixture into an 8-cup gratin dish, and sprinkle with oat mixture. Bake in lower third of the oven for 35 to 40 minutes, until oat mixture begins to brown and pears soften. Remove from oven and stir oat mixture into pears. Serve warm.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 2 grams, Carbohydrate 64 grams, Fat 5 grams, Fiber 9 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 9 milligrams, Sugar 41 grams, TransFat 0 grams
PEAR CRISP
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 9
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.
PEAR CRISP
Choose Bosc pears that are ripe but still a little firm for the filling of this oat-almond crisp -- they'll stand up well to baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 13
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.
PEAR CRISP FOR TWO
This pear crisp recipe is only a guide. Place the 2 ramekin bowls on a small cookie sheet before putting them into the oven so it won't dirty in your oven.
Provided by Slowturtle
Time 45m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 39.5 g, Cholesterol 15.3 mg, Fat 9.1 g, Fiber 4 g, Protein 1.9 g, SaturatedFat 4.1 g, Sodium 36.4 mg, Sugar 27.4 g
More about "pearcrisp recipes"
PEAR CRISP WITH OATMEAL TOPPING RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (24)Total Time 55 minsCategory DessertCalories 569 per serving
MENU
PEAR CRISP - AMERICAN INSTITUTE FOR CANCER RESEARCH
From aicr.org
EASY PEAR CRISP RECIPE - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
BARTLETT PEAR CRISP - A CANADIAN FOODIE
From acanadianfoodie.com
HOW TO MAKE THE BEST PEAR CRISP - YOUTUBE
From youtube.com
PEAR CRISP WITH GINGER - RACHEL COOKS®
From rachelcooks.com
STEAK DIANE RECIPE FOOD NETWORK - PEARCRISP
From pearcrisp.blogspot.com
EASY PEAR CRISP RECIPE | MYRECIPES
From myrecipes.com
EATING AND BAKING PEARS: WHEN TO USE WHICH PEAR
From thespruceeats.com
PEAR AND CHERRY CRISP - STEVEN AND CHRIS - CBC
From cbc.ca
SIMPLE PEAR CRISP - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
PEAR CRISP RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
PEAR CRISP - THE SEASONED MOM
From theseasonedmom.com
OLD-FASHIONED PEAR CRISP - CHATELAINE
From chatelaine.com
PEAR CRISPS - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
PEARS AND CHERRY CRISP | RICARDO
From ricardocuisine.com
EASY PEAR CRISP RECIPE - BELLY FULL
From bellyfull.net
PEAR CRISP WITH VANILLA ICE CREAM - THE PIONEER WOMAN
From thepioneerwoman.com
PEAR CRISP WITH BROWN SUGAR AND CINNAMON - FOODESS RECIPE
From foodess.com
PEAR APPLE CRISP | CANADIAN LIVING
From canadianliving.com
BEST PEAR CRISP! (MAKE AHEAD + TIPS AND TRICKS!)
From carlsbadcravings.com
THE COMPLETE PEAR-SHAPED DIET FOOD LIST - TRACI D MITCHELL
From tracidmitchell.com
MENU | CAROUSELFROZENTREATS
From carouselfrozentreats.com
PEAR CRISP – IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
RECIPE: PEAR CRISP | COOKING ON THE SIDE
From cookingontheside.com
FRESH PEAR GINGER CRISP | READER'S DIGEST CANADA
From readersdigest.ca
PEAR CRISP RECIPE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
SIMPLE GLUTEN FREE PEAR CRISP | HOT PAN KITCHEN
From hotpankitchen.com
EASY FRESH PEAR CRISP - THE KITCHEN GARTEN
From thekitchengarten.com
PEAR CRISP | PAULA DEEN
From pauladeen.com
PEAR CRISP - CHATELAINE
COCONUT PEAR CRISP | RICARDO
From ricardocuisine.com
PEAR CRISP - GOOD HOUSEKEEPING
From goodhousekeeping.com
PEAR GINGER CRISP WITH ALMONDS, CINNAMON, BROWN SUGAR AND …
From more.ctv.ca
14 BEST PEAR RECIPES - WHAT TO MAKE WITH PEARS - KITCHN
From thekitchn.com
EASY PEAR CRISP RECIPE | NO CALORIE SWEETENER & SUGAR SUBSTITUTE ...
From splenda.ca
You'll also love