Cranberry Pear Crisp Recipes

PEAR-CRANBERRY CRISP

Steps:

• Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, toss pears, cranberries, sugar, 2 tablespoons flour and orange peel to coat. Spoon into baking dish.
• In small bowl, mix oats, brown sugar and 1/3 cup flour. With fork or pastry blender, cut in butter until mixture is crumbly. Stir in nuts. Sprinkle evenly over fruit mixture.
• Bake 30 to 40 minutes or until topping is golden brown and fruit is tender. Cool 30 minutes before serving. Serve warm with whipped cream.

CRANBERRY PEAR CRISP

Steps:

• Preheat oven to 375°. Place cranberries and pears in a large bowl. Mix sugar substitute, sugar, 1 teaspoon flour and cinnamon; toss with fruit. Transfer to an 8-in. square baking dish coated with cooking spray. , In a small bowl, mix oats, brown sugar, butter and remaining flour until crumbly; stir in walnuts. Sprinkle over fruit. , Bake, uncovered, until topping is golden brown and pears are tender, 30-35 minutes. Serve warm. If desired, top with frozen yogurt.

PEAR CRANBERRY CRISP

Steps:

• Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.

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.

CRANBERRY-PEAR CRISP

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss pears with lemon juice. Add cranberries and 1/3 cup sugar; toss well.
• Transfer to six 8-ounce ramekins (or a 3-quart baking dish). Sprinkle with topping (see below); bake until fruit is tender and topping is golden, about 25 minutes. Let cool at least 30 minutes before serving with vanilla ice cream, if desired.
• To make the Oatmeal Crisp Topping: Pulse flour with butter in a food processor until pea-size clumps form. Add remaining granulated sugar and the light-brown sugar, cinnamon, oats, and salt; pulse until large, moist clumps form, about 10 times.

CRANBERRY-PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
• Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
• Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

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 CRANBERRY CRISP

Steps:

• Preheat the oven to 400 degrees.
• In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside.
• In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into an 8 X 8-inch baking dish and spoon the dry mixture over it.
• Bake for 10 minutes, or until the topping is brown and crisp. Reduce the heat to 350 degrees and bake for 20 to 25 minutes more, or until the fruit is bubbling. Serve with Enlightened Creme Fraiche or vanilla frozen yogurt.

CRAN-PEAR CRISP

Steps:

• Heat oven to 375°F. Spray 1-quart casserole with cooking spray. Place pears in casserole; sprinkle with lemon juice.
• In small bowl, mix remaining ingredients until crumbly; sprinkle over pears.
• Cover; bake 30 to 40 minutes or until pears are tender.

PEAR AND CRANBERRY CRISP

Steps:

• For topping:
• Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.
• For filling:
• Position rack in center of oven and preheat to 350°F. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.
• Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.

PEAR-CRANBERRY CRISP

Steps:

• Heat oven to 350°F. Coat an 8-inch square baking dish with cooking spray.
• Arrange pear slices over bottom of dish. In small bowl, stir together sugar, cinnamon, and allspice. Sprinkle mixture over the pears. In small bowl, cut butter into oats with fork until finely crumbled. Add cranberries and walnuts. Toss to mix. Sprinkle evenly over pears.
• Bake about 40 minutes or until bubbling.

ORGASMIC CRANBERRY PEAR CRISP!

Steps:

• Preheat the oven to 400°F.
• Peel and cut pears into 1/2 to 3/4-inch pieces to yield about 7 cups.
• In a medium bowl combine pears, 2 cups cranberries, 1/3 cup sugar and lemon juice, and toss; pour into a 9x13-inch pan or 3 quart baking dish (or divide into 8 ramekins).
• In food processor, chop butter till pea size clumps form, add oats, granulated and brown sugar, cinnamon, cloves, flour and pulse till large moist clumps form.
• Spoon the 'topping' over the fruit and bake until the topping is brown, crisp, and the fruit mixture is bubbling. About 1 hours 15 minute.
• Serve warm with vanilla ice cream.

PEAR CRISP WITH CRANBERRIES AND WHITE CHOCOLATE

Steps:

• Mix schnapps, white sugar, 1/2 teaspoon cinnamon, nutmeg, and ginger together in a large bowl until sugar dissolves. Add pears and cranberries and toss until fruit is completely coated. Cover and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking dish.
• Combine oats, flour, brown sugar, cold butter, remaining 1/2 teaspoon cinnamon, and salt in a food processor. Pulse until mixture forms large crumbles. Fold in white chocolate chips.
• Pour chilled fruit mixture into the prepared baking dish, leaving approximately 3/4 inch at the top. Sprinkle crumb mixture over the fruit, covering completely.
• Bake in the preheated oven until brown and bubbly, about 45 minutes.

CRANBERRY PEAR CRISP

Steps:

• Preheat oven to 350.
• Lightly grease a 1 1/2 quart casserole dish.
• Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
• In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
• Bake 50 minutes, or until golden brown.
• Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!