Apple Pear Crisp With Grappa Soaked Raisins And Polenta Topping Recipes

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.

GRANOLA-TOPPED PEAR CRISP

Steps:

• Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture. , Bake at 375° for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm.

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, CRANBERRY, AND PEAR CRISP

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.

PEAR AND GOLDEN RAISIN CRISP

Steps:

• In a large mixing bowl, cut together the topping ingredients with 2 knives until they are well combined and crumbly. Be sure the butter is evenly distributed in the mixture. If desired, freeze for up to 3 months, or use immediately.
• Preheat the oven to 400 degrees. In another large mixing bowl, combine the sugar and the tapioca and toss until evenly mixed. Add the pears and toss until they are evenly coated with the mixture. Mix in the raisins. Turn the fruit mixture into a 10 x 2 inch deep round baking dish, preferably glass. Sprinkle the crumb mixture evenly over the top and bake the crisp for 15 minutes, then turn the oven down to 375 degrees. Bake for 15 to 20 minutes more, or until the topping is golden. Cool on a rack for 10 minutes, then serve warm accompanied by a dollop of Crema, if desired.
• Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.

APPLE-PEAR CRISP WITH GRAPPA-SOAKED RAISINS AND POLENTA TOPPING

Steps:

• To make the filling, in a large bowl, combine the raisins and grappa and let stand until most of the grappa has been absorbed, about 1 hour.
• Preheat the oven to 375°F (190°C).
• Peel and core the apples and pears and cut them into 1/3-inch (8-mm) slices. Add the apple and pear slices to the grappa-soaked raisins along with the granulated sugar and vanilla. Toss well, then pack the mixture firmly into a 2-quart (2-liter) baking dish.
• To make the topping, in a food processor fitted with the metal blade, pulse the flour, nuts, brown sugar, polenta or cornmeal, and cinnamon a few times to combine. Add the butter pieces and pulse until the butter is finely broken up. Continue to pulse until the mixture just begins to clump together.
• Scatter the topping evenly over the fruit. Bake until the topping is nicely browned and the fruit is tender (a sharp paring knife inserted into the center meets no resistance), about 50 minutes.
• Serve the crisp warm with a pitcher of cold heavy cream or scoops of Vanilla Ice Cream (page 143).
• The polenta topping can be made ahead and refrigerated for up to 1 week or frozen for up to 2 months.
• If you're avoiding alcohol, you can skip macerating the raisins. You can substitute dried cranberries or diced prunes for the raisins.
• To make an APPLE-BLACKBERRY CRISP, in place of the grappa-soaked raisins, use 1 1/4 cups (6 ounces/170 g) blackberries; increase the apples to 8 medium (4 pounds/2 kg); omit the pears; and use 1/4 cup (50 g) granulated sugar and 1 teaspoon vanilla extract.
• While the crisp bakes, have a sheet of aluminum foil on the oven rack below the crisp to catch any overflow of juices.

APPLE AND RAISIN CRISP

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

APPLE PEAR GINGER CRISP

Steps:

• toss all of the filling ingredients together and pour into a greased 2.5 qt (or 11x7 or 13x9 for thinner) casserole dish.
• combine topping ingredients until crumbs form, sprinkle evenly over the fruit.
• bake at 375 for 40 minutes, cool 15 minutes before serving.

OATMEAL APPLE PEAR CRISP

Steps:

• While peeling apples and pears, keep them in the lemon juice so they don't turn brown.
• Place apples in a greased shallow 9” square baking dish.
• Sprinkle (2 tbsp) brown sugar, ground cinnamon, ground nutmeg and water.
• Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly.
• Sprinkle crumb mixture on top of the apples.
• Bake at 375°F for 30-40 minutes or until apples are tender.
• Serve with vanilla ice cream or yogurt, great by itself too.

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.