Big Batch Autumn Pear Crisp Recipes
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
BIG BATCH AUTUMN PEAR CRISP
You know fall is here when this pear crisp hits the table. Cinnamon and pecans bring the spicy crunch, but it's the tangy cream cheese that seals the deal.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 16 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 13x9-inch pan sprayed with cooking spray.
- Mix wafer crumbs, nuts and butter; sprinkle over cream cheese mixture. Place pan on baking sheet.
- Bake 25 min. or until hot and bubbly. Cool slightly. Top with COOL WHIP just before serving.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
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
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.
PEAR CRISP FOR TWO
This pear crisp recipe is only a guide. Place the 2 ramekin bowls on a small cookie sheet before putting them into the oven so it won't dirty in your oven.
Provided by Slowturtle
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease two small ramekins and place them on a baking sheet.
- Mix pears, honey, and flour together in a bowl. Place equal amounts of the fruit mixture into each bowl.
- Combine graham cracker crumbs, brown sugar, butter, walnuts, cinnamon, and nutmeg together in a small bowl; crumble on top of the fruit.
- Bake in the preheated oven until slightly brown, about 35 minutes. Serve.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 39.5 g, Cholesterol 15.3 mg, Fat 9.1 g, Fiber 4 g, Protein 1.9 g, SaturatedFat 4.1 g, Sodium 36.4 mg, Sugar 27.4 g
EASY PEAR CRISP
This is The Best Pear Crisp dessert we've ever eaten. So easy recipe for using up ripe pears! This recipe takes juicy pears and tops them with a delicious crunchy crisp topping! Enjoy hot fresh out of the oven with a scoop of vanilla ice cream!
Provided by Janelle
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F
- Coat a 9x9 casserole dish with non-stick spray.
- Slice and core pears, then chop into bit sized pieces. You can leave the skins on or off. (My kids wont eat the crisp unless the skins are off the pears)
- Toss pears with corn starch and place in casserole dish. Set aside.
- In a medium bowl, combine flour, rolled oats, white sugar, brown sugar, cinnamon, slat and melted butter. Mix well until mixture is crumbly.
- Spread crisp topping over pears and bake for 35 minutes or until crisp is bubbly and golden.
- Serve hot with a fresh scoop of ice cream.
Nutrition Facts : Calories 464 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 16 grams fat, Fiber 9 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 216 grams sodium, Sugar 44 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
AUTUMN PEAR CHIP
Provided by Scott Beattie
Categories Fruit Juice Liqueur Alcoholic Ginger Brandy Fall Calvados Bon Appétit Drink
Yield Makes 2
Number Of Ingredients 7
Steps:
- Swirl poire Williams in 2 glasses to coat; discard poire Williams. Using muddler or handle of wooden spoon, mash ginger in cocktail shaker. Add Calvados, pear juice, lemon juice, and ice; shake well. Strain into glasses. Garnish each with pear crisp.
PEAR CRISP
Choose Bosc pears that are ripe but still a little firm for the filling of this oat-almond crisp -- they'll stand up well to baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees with rack in center.
- Crisp topping:Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
- Filling:Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.
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