Apple And Pear Topping Recipes

EASY APPLE AND PEAR CRISP

Steps:

• Preheat the oven to 350°F. Grease a 10-inch skillet or pie plate with butter.
• In a large bowl, stir together the apples, pears, flour, sugar and lemon juice.
• Pour the fruit filling into the prepared pie plate.
• In a medium bowl, stir together the oats, flour, brown sugar, cinnamon and salt.
• Stir in the melted butter until combined.
• Using your fingers, clump together the topping and sprinkle it on the fruit.
• Place the pie plate atop a baking sheet and bake the crisp until the fruit is bubbling and the topping is golden brown, 40 to 50 minutes.
• Remove the crisp from the oven and let it cool slightly before serving.
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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.

MOMMA PRITCHETT'S GRILLED PORK CHOPS AND APPLE-PEAR TOPPING

Steps:

• In a large bowl, mix together 1 cup brown sugar, soy sauce, orange juice, brown mustard, honey, Worcestershire sauce, black pepper, and cumin until thoroughly combined and the sugar has dissolved. Place the pork chops into the marinade, and spoon marinade to cover the chops. Let stand at room temperature for 45 minutes to 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chops from the marinade, and discard marinade. Shake any excess drops of liquid from the chops, and grill until they are browned, no longer pink inside, and show good grill marks, about 8 minutes per side. Squeeze lime juice over the chops as they grill. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
• Melt butter in a large skillet over high heat, then stir in 1 tablespoon of brown sugar and cinnamon; bring the mixture to a boil, stirring to dissolve the sugar. Stir in the apple and pear slices, and cook, stirring often, until the fruit is coated with the butter mixture and softened but not mushy, about 5 minutes. Transfer the apple and pear slices to a grilling basket.
• Grill the fruit on the outdoor grill until the slices are browned, about 5 more minutes. Serve grilled fruit with pork chops.

CARAMEL APPLE-PEAR CRISP

Steps:

• Preheat oven to 375°. Mix sugar and allspice; toss with fruit. Place in an 8-in. square baking pan coated with cooking spray. Drizzle with caramel topping., Mix oats, brown sugar and flour. Cut in butter until crumbly; stir in walnuts. Sprinkle over filling., Bake until top is golden brown and fruit is tender, 40-45 minutes. Serve warm. If desired, top with ice cream.

APPLE AND PEAR TOPPING

Steps:

• In a large skillet, combine the apples, pear, brown sugar, 2 tablespoons water, cinnamon, nutmeg and cloves. Cook and stir over medium heat for 4-7 minutes or until fruit is tender. , In a small bowl, combine flour and remaining water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in vanilla. Serve over ice cream. Refrigerate leftovers.

APPLE AND PEAR STREUSEL PIE

Steps:

• Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
• Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
• In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
• Let cool at least 30 minutes before serving. Serve warm or at room temperature.

APPLE AND PEAR CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
• Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
• Bake in the preheated oven until the top is golden brown, about 40 minutes.

APPLE AND PEAR CRISP

Steps:

• Preheat the oven to 350°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 9x12x2-inch oval baking dish.
• For Topping:.
• Combine the flour, sugars, salt, oatmeal and butter in the bowl of an electric mixer fitted with the paddle attachment.** (see below). 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.
• ** I used my hands to mix the topping, that way the butter melted and the topping just held together better.

SPICED PUMPKIN CREPES WITH A APPLE PEAR TOPPING

Steps:

• Crepe Batter -- In the blender, add the eggs, milk and melted butter and pulse to combine. Add the flour, sugar and salt and blend until smooth. Place in a small bowl and cover with saran wrap over night. IMPORTANT to keep over night.
• Fruit Garnish -- In a small pot, add the apple, pear, butter, spice, brown sugar and apple cider and mix well. Bring to medium heat and cook 5-8 minutes until the fruit begins to soften and the apple cider has reduced a bit and the sauce thickens. Once again, remove from the heat and transfer to a bowl. Cool and cover with plastic wrap, and refrigerate. Make ahead until ready to make your crepes. I serve this chilled. Make a day ahead.
• Crepes -- Now, I love to make these ahead too. After the batter sat over night, you can make these 1-2 day ahead. Just reheat them in the microwave and desert is done.
• In a small NON STICK saute pan (NON STICK is important for this), spray with Pam or a non stick spray, then heat to medium to medium high heat. Pour a thin layer of the batter and I mean thin. Just enough when you swirl the pan to coat the bottom. NO more. You are not making a pancake, but a thin crepe. JUST enough to coat the bottom of the pan is all you need. When side of the crepe starts to release, flip with a spatula. It should only take seconds, NOT minutes. Flip over the crepe and cook about 10 more seconds crepe is now finished. It will be lightly golden but not brown. Remove and cool on a rack of even just a piece of parchment paper. I usually just stack them up with the parchment paper between each crepe and wrap well with saran or plastic wrap and keep refrigerated.
• Pecans -- Preheat the oven to 350. In a small bowl, mix the egg white, sugar and cinnamon. Then add pecans and stir until coated. Place mixture on a non-stick sheet pan or I use just a small baking sheet lined with foil or parchment paper and cook at 350 degrees for 5 minutes - then stir. Cook for 4 more minutes - then stir. Another 2 or 3 minutes until the nuts look dry. Just remove and cool. Place in a small baggie or small tupperware until you are ready for desert. Make several days in advance if you want.
• Filling -- Mix the Pumpkin puree, cheese, maple syrup, brown sugar, cinnamon and salt. In a small pot on medium heat, cook 3-5 minutes to combine all the flavors and the cheese melts with the pumpkin. Remove and transfer to a small bowl and cover. Refrigerate until ready to use. Just heat in a small microwaveable bowl on medium until warm but not boiling. Just warm when ready to make the crepes.
• Assemble the Crepes -- I warm my crepes in the microwave. Since they are already in sheets of parchment paper they reheat in just a minute or two in the microwave on medium heat. don't cook them on high as they will get hard. Just a minute or so is all they take, 30 seconds and then flip the stack over and reheat the other side. That's it.
• Make sure you take the fruit out so you can take the chill off. And at this point, mix the amaretto with your whipped topping. Now you can make it fresh or you can buy the topping either way.
• Heat up your pumpkin filling just 2-3 minutes on medium in the microwave until warm. Then, lay your crepe out flat and fill with some of the pumpkin filling on 1/2 of the round crepe (or like a half moon). Fold over once to make a half circle and then again to make a quarter. Garnish with some of the chilled pears and apples, whipped topping and candied pecans. Add a sprig of mint if you feel "fancy.".
• It is a very decadent, fancy dessert without all the work. It is all done ahead which is the best part. It looks like you spent hours and you didn't -- really a great easy desert.