PEAR RASPBERRY CRISP
We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. -Fancheon Resler, Bluffton, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.
Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 5g fiber), Protein 2g protein.
RASPBERRY PEAR CRISP
I made this easy and delicious dessert for a family dinner. Everyone loved it, even my 21 year old brother, and if he had something good to say about his sisters cooking it must really be amazing! He who only knows how to cook kraft dinner asked for the recipe. Next time I'll have to make a double batch! PSST! I found it in the Taste of Home 2005 Annual Recipes.
Provided by MandieBoo
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place pears in an 8-inch square baking dish coated with non-stick cooking spray.
- Sprinkle pears with raspberries and sugar.
- In a bowl, combine the remaining ingredients.
- Sprinkle over berries.
- Bake, uncovered, at 350 degrees for 30-35 minutes or until pears are tender and mixture is bubbly.
- Serve warm.
- Excellent with vanilla ice cream, especially if you drizzle the juice over the ice cream.
- Diabetic Exchange is 2 fruits.
PEAR AND RASPBERRY CRISP
This recipe is from one of the books I recieved in the Cookbook Swap. Great combination of flavours and easy to assemble. Serve with a scoop of vanilla ice cream.
Provided by Sageca
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven 350* In large bowl toss pears, raspberries, sugar, cornstarch,cinnamon and vanilla. In 8 or 9 inches square baking dish spread fruit mixture.
- In medium bowl mix remaining ingredients. Sprinkle over fruits.
- Bake 45-50 minutes or until pears are tender. Cool 13 minutes.
- Serve with ice cream and garnish withextra raspberries.
APPLE AND RASPBERRY CRISP
From Anne Lindsay cookbook. This uses the minimum amount of fat and sugar with lots of fruit and oatmeal for fiber. This tastes so good especially in the cool autumn months. I often use frozen mixed fruit like strawberry/blackberry/blueberry/raspberry.
Provided by mums the word
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In 2L (8 Cup) baking dish, combine apples and raspberries.
- In small bowl, combine sugar, flour, cinnamon. Add to fruit and toss to mix.
- For topping, combine rolled oats, sugar and cinnamon. With a pastry blender, cut in margarine until crumbly.
- Sprinkle over fruit.
- Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling. Serve warm or cold.
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, APPLE AND CRANBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F.
- Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
- For the topping:
- Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
EASY PEAR APPLE CRISP
Easy Pear Apple Crisp is the ultimate fall dessert! Simple, delicious and bursting with fresh fruit, this is one family recipe you will want to make again and again! Try this for dessert tonight!
Provided by Cleanfreshcuisine
Categories Dessert
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Butter an 8" x 8" baking dish. Peel and thinly slice apples and pears; arrange in prepared dish.
- In a large bowl, place the brown sugar. Add flour; add oats; add spices. Cut in butter with a fork or pastry blender until crumbly.
- Sprinkle evenly over apples and pears.
- Bake at 375 degrees for 30 minutes or until fruit is fork tender.
- Serve with ice cream or cream if desired.
- Serves 6.
Nutrition Facts : Calories 542.7, Fat 17.8, SaturatedFat 10.2, Cholesterol 40.7, Sodium 145.7, Carbohydrate 94.4, Fiber 11.2, Sugar 51.5, Protein 7.2
PEAR AND RASPBERRY CRISP
Top tender pears and raspberries with a nutty, cookie crumb topping for a delectable dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
- In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
- Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 35 g, TransFat 1 g
RASPBERRY PEAR CRISP
"If you want a change of pace from the usual pie or cake, give this honey of a desert a try," suggests field editor Ruby Williams of Bogalusa, Louisiana. "This dessert is tart, crispy and just plain good."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place pears in an 8-in. square baking dish coated with cooking spray. Sprinkle with raspberries and sugar. , In a large bowl, combine the oats, honey, margarine, cinnamon and nutmeg. Sprinkle over raspberries. , Bake, uncovered, at 350° for 30-35 minutes or until pears are tender and mixture is bubbly.
Nutrition Facts : Calories 151 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 30g carbohydrate, Fiber 5g fiber), Protein 2g protein.
APPLE RASPBERRY CRISP
This crisp is so delicious served with a scoop of vanilla ice cream. Guests are sure to love the crumble topping and sweet-tart filling.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place the apples and raspberries in a large bowl. Add sugar and 3 tablespoons all-purpose flour; toss gently to coat. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the oats, brown sugar, whole wheat flour and remaining all-purpose flour. Cut in butter until crumbly; sprinkle over top (dish will be full)., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts :
APPLE-RASPBERRY CRISP
A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.
Provided by Domestic Goddess
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
- In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
- Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g
APPLE-RASPBERRY CRISP
Provided by Lisa Zwirn
Categories Berry Fruit Dessert Bake Fourth of July Thanksgiving Kid-Friendly Raspberry Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
- Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.
- Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream.
SPICED PEAR-RASPBERRY CRISP
Categories Berry Fruit Herb Dessert Christmas Thanksgiving Raspberry Pear Almond Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- Make topping:
- Combine first 5 ingredients in processor. Using on/off turns, process until nuts are finely chopped. Add butter. Using on/off turns, process until small clumps form. (Can be made 1 day ahead. Cover and refrigerate.)
- Make filling:
- Position rack in center of oven; preheat to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Place dish on baking sheet. Mix 1/2 cup sugar, flour, spices and salt in large bowl. Add pears; toss to coat. Add berries and lemon juice; toss gently to coat. Transfer to dish.
- Sprinkle topping over filling. Bake until liquid thickens and topping is golden, about 55 minutes. Cool 30 minutes.
- Beat cream, vanilla and 1 teaspoon sugar in large bowl until soft peaks form. Serve crisp with whipped cream.
RASPBERRY CRISP
My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.
APPLE, CRANBERRY, AND PEAR CRISP
This is a variation of the traditional Apple Crisp that I dreamed up one day when I didn't have enough apples, and there were pears in the fruit bowl, and leftover toasted walnuts from something else. We love it. Cranberries can be substituted with raisins or dried cherries. Comice pears taste best with this recipe.
Provided by Barb Y
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
- Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
- In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
- Bake 45 minutes in the preheated oven, or until brown and crisp on top.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 45.9 g, Cholesterol 30.5 mg, Fat 13.7 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 87.1 mg, Sugar 30.4 g
APPLE-RASPBERRY CRISP
A fall, or anytime favorite that's topped with vanilla ice cream or lightly sweetened whipped cream. From bon Appetit
Provided by Bev I Am
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl.
- Add apple slices and frozen raspberries and toss to coat.
- Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
- Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl.
- Add chilled butter and rub in with fingertips until moist clumps form.
- Sprinkle oat topping evenly over filling.
- Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour.
- Cool 15 minutes.
- Serve crisp warm or at room temperature.
- Scoop into bowls; top with ice cream or whipped cream.
CRANBERRY-PEAR APPLE CRISP
With its crunchy golden topping and flavorful blend of tart cranberries and sweet apples and pears, this dessert makes a refreshing finish to heavy winter meals. -Lois Gelzer, Standish, Maine
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, toss the fruit, sugar and flour. Pour into a greased 13-in. x 9-in. baking dish. For topping, in a bowl, combine the brown sugar, flour, oats and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture. , Bake at 350° for 60-65 minutes or until fruit is tender and topping in golden brown.
Nutrition Facts : Calories 323 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 73mg sodium, Carbohydrate 65g carbohydrate (45g sugars, Fiber 5g fiber), Protein 3g protein.
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- Preheat oven to 180 C (350 F). Place sliced apple, pears, raspberries, 1/4 cup brown sugar and 1 tablespoon vanilla bean paste into a large bowl. Stir to combine and pour into a 30 cm wide pie dish.
- To make the crumble topping - place the flour, oats, cinnamon, butter, 1/2 cup brown sugar and 1 tablespoon vanilla and pinch of salt into a large bowl. Using fingertips to work the butter into the mixture until it resembles wet sand. Sprinkle crumble layer over the fruit.
- Pop the pie dish onto a baking tray. Loosely cover with aluminium foil (try not to let the foil touch the crumble topping). Bake for 30 minutes or until fruit is tender. Remove foil and cook for another 7-10 minutes or until the crumble topping is golden. Serve warm with a dollop of greek yoghurt or ice cream. Enjoy x
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