Pumpkin Pear Crisps Recipe 455

PUMPKIN-PEAR CRISPS RECIPE - (4.5/5)

Provided by á-174535

Number Of Ingredients 20

Pumpkin-Pear Crisps Recipe - (4.5/5) image

Steps:

Streusel: Preheat oven to 375°F. Bake oats, pumpkin seeds, and walnuts on a rimmed baking sheet until light golden, about 10 minutes; let cool. Transfer to a food processor. Add the remaining 6 ingredients and pulse until crumble forms. Spread on rimmed baking sheet; bake until golden and crispy, occasionally breaking up lumps, 18 to 20 minutes. Let cool. Compote: Preheat oven to 375°F. Bring first 7 ingredients, old fashioned oats, pumpkin seeds, walnuts, egg white, brown sugar, unsalted butter, all purpose flour and 1 1/2 cups water to a simmer in a large saucepan over medium heat. Cover and simmer until pumpkin is just tender, about 7 minutes. Add pears and vanilla; cook uncovered, stirring often, until pears are tender, about 10 minutes. Using a slotted spoon, transfer pumpkin-and-fruit mixture to a medium bowl. Simmer syrup in pan until reduced to 1/2 cup, 3 to 5 minutes Arrange ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 tablespoon reserved syrup. Bake until filling is bubbling at edges, 25 to 30 minutes. Top with streusel and serve.

Ingredients

STREUSEL:
1/4 cup old-fashioned oats
1/4 cup shelled pumpkin seeds (pepitas)
1/4 cup walnuts
1 large egg white
1/4 cup dark brown sugar, packed
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons unbleached all-purpose flour
3 tablespoons whole wheat flour
1/2 teaspoon ground cinnamon
COMPOTE:
2 cups 1/4-inch cubes peeled, seeded sugar pumpkin or butternut squash (about 1/2 pound)
1/4 cup pure maple syrup
1/4 cup golden raisins
2 tablespoons fresh lemon juice
1 tablespoon dark brown sugar, packed
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 large pears (2-pounds), peeled, cored, cut into 1/4-inch cubes (4 cups)
1/2 teaspoon vanilla extract

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

Pear Crisp image

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.

Ingredients

8 medium ripe pears, peeled and thinly sliced
1/4 cup orange juice
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
TOPPING:
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 cup cold butter, cubed
Fresh mint leaves, optional

PUMPKIN CRISP

If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier.

Provided by Bunny

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 18

Number Of Ingredients 11

Pumpkin Crisp image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 55 minutes.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 41.2 g, Cholesterol 61.4 mg, Fat 15.3 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 391.7 mg, Sugar 28.9 g

Ingredients

1 (18.25 ounce) package yellow cake mix
1 egg
½ cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup white sugar
⅔ cup evaporated milk
¾ cup white sugar
½ cup butter, softened

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PEAR CRISP - THE SEASONED MOM

Web Oct 2, 2021 All-purpose flour: the base of the topping. Oats: for extra texture and toasty flavor in the streusel topping. I like old-fashioned …
From theseasonedmom.com
4.8/5 (30)
Total Time 1 hr 15 mins
Category Dessert
Calories 456 per serving

Place peeled, sliced pears in a large bowl. Add vanilla, cinnamon, nutmeg, and ¼ teaspoon salt; toss to coat.
In a separate bowl, use a fork (or your fingers) to mix together butter, flour, oats, white sugar, brown sugar, pecans, and salt until completely combined. The mixture will be lumpy, which is fine.

Pumpkin Pear Crisps Recipe 455

PUMPKIN-PEAR CRISPS RECIPE - (4.5/5)

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

PUMPKIN CRISP

If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier.

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