RENEE'S PEAR CRISP
Having a pear tree in abundance called for some crafty cooking. Had all ingredients on hand and what's not to like? Serve warm with vanilla ice cream. Yummy!
Provided by Renee Thaxton Whitlow
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Spread pears to cover bottom of the baking dish; drizzle with melted butter and maple syrup.
- Stir flour, brown sugar, white sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Cut softened butter into flour mixture until mixture resembles coarse crumbs, adding more flour if necessary. Sprinkle topping over pears.
- Bake in preheated oven until pears are bubbling and topping is crisp, about 30 minutes.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 61.6 g, Cholesterol 48.8 mg, Fat 18.8 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 11.7 g, Sodium 136.7 mg, Sugar 36.3 g
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.
PEACH CRISP
Steps:
- Preheat oven to 350 degrees F.
- Combine all of the filling ingredients in a large bowl and gently mix.
- Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
- In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.
DRIED PEAR CRISPS
Use a V-slicer (a simple, inexpensive version of a mandoline available at cookware stores) for the paper-thin pear slices.
Provided by Scott Beattie
Yield Makes 20 crisps
Number Of Ingredients 4
Steps:
- Preheat oven to 275°F. Mix sugar and spices in small bowl. Place pear slices on rack set over baking sheet. Sprinkle with spiced sugar. Bake until almost dry, about 1 hour. Cool. Store airtight up to 2 days.
AUTUMN PEAR CRISPS
Uh oh! There's only one juicy, delicious pear-and two of you to please. Solution: Chop it up and make these Autumn Pear Crisps for two.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 2 servings, about 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix cream cheese, sugar and cinnamon in medium bowl until blended. Stir in pears. Spoon into 2 custard cups sprayed with cooking spray.
- Mix wafer crumbs, nuts and butter; sprinkle over cream cheese mixture. Place cups on baking sheet.
- Bake 25 min. or until hot and bubbly. Cool slightly. Serve topped with COOL WHIP.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 130 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 18 g, Protein 2 g
RENEE'S PEAR CRISP
Having a pear tree in abundance called for some crafty cooking. Had all ingredients on hand and what's not to like? Serve warm with vanilla ice cream. Yummy!
Provided by Renee Thaxton Whitlow
Categories Pear Crisps and Crumbles
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Spread pears to cover bottom of the baking dish; drizzle with melted butter and maple syrup.
- Stir flour, brown sugar, white sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Cut softened butter into flour mixture until mixture resembles coarse crumbs, adding more flour if necessary. Sprinkle topping over pears.
- Bake in preheated oven until pears are bubbling and topping is crisp, about 30 minutes.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 61.6 g, Cholesterol 48.8 mg, Fat 18.8 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 11.7 g, Sodium 136.7 mg, Sugar 36.3 g
PEACH 'N' PEAR CRISPS
"I have such a sweet tooth that even when I'm trying to cut calories, it's tough to skip dessert. So I adapted one of my favorite peach pie recipes to make this light, no-crust delight," writes Susan Wilson from Milwaukee, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first seven ingredients. Divide between two 8-oz. ramekins coated with cooking spray., For topping, in a small bowl, combine the flour, butter, honey, allspice and cinnamon; stir in oats and almonds. Sprinkle over fruit mixture., Bake at 375° for 18-20 minutes or until bubbly and golden brown. Serve warm.,
Nutrition Facts :
PERFECT PEAR CRISP RECIPE
Take just one bite, and you'll agree this pear crisp recipe is perfect. This Perfect Pear Crisp Recipe is made with brown sugar, cinnamon and almonds.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h5m
Yield Makes 9 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Grate enough lemon peel to measure 1/2 tsp. zest. Squeeze enough juice to measure 1-1/2 Tbsp. Mix 1/4 cup granulated sugar, 2 Tbsp. flour and 1/2 tsp. cinnamon in large bowl. Add pears, lemon zest and juice; toss until pears are evenly coated. Spoon into 8-inch square baking dish.
- Mix brown sugar and remaining flour, granulated sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture forms coarse crumbs. Stir in nuts; sprinkle over pears.
- Bake 40 to 45 min. or until topping is golden brown and pears are hot and bubbly. Serve topped with COOL WHIP.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 2 g
EASY APPLE-PEAR CRISP RECIPE
Cook apples and pears the old fashioned way, in a sweet-tart crisp.
Provided by Renee Pottle
Categories Dessert
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Spread chopped apples and pears in a greased, 9 inch cake pan.
- Drizzle lemon juice and syrup over the fruit.
- In a medium bowl, combine the rolled oats, flour, salt and spices; add melted butter and mix until crumbly.
- Sprinkle over the fruit.
- Bake for 30 - 40 minutes or until fruit is tender.
- Serve topped with whipped cream or vanilla ice cream.
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
GOOD DAY PEAR CRISP
Pie for breakfast? Not quite, but the fragrance of this dish is so good that even the groggiest grouch will be lured out of bed. Look for ripe pears with out bruises, and keep at room temperature overnight. Cut the butter in a thin slice off the stick for melting evenly.
Provided by Tracey Seaman
Time 20m
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400°F.
- 2. Halve the pear half and core; cut crosswise in slices and place in a 6-ounce custard cup. Squeeze the lemon on top, add the sugar, oats, nuts, butter and then cinnamon and bake for 20 minutes, until bubbly and golden and pears are soft.
- 3. Let cool for 5 minutes and add a dollop of cottage cheese or yogurt.
- In late summer, follow the recipe substituting a ripe nectarine, a plum or two, or a juicy pluot (plum and apricot hybrid), pitted and sliced, for the pear.
- In autumn, use a small sweet-tart Royal Gala apple, but peel, quarter, and core the apple before slicing. Add dried cranberries, dried sour cherries, or raisins, as desired.
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
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