Double Cranberry Pear Crisp Recipes

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 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.

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.

DOUBLE PEAR CRISP

Steps:

• Preheat oven to 375 degrees.
• Cut out and discard stems and cores from dried pears.
• Chop into 1/2-inch pieces to yield about 1 cup.
• In a small saucepan, bring the dried pear pieces and pear juice to a boil.
• Reduce the heat and simmer until the pears are tender, about 10 minutes.
• Meanwhile, core the fresh pears, chop into bite-sized pieces and place them in a 1-1/2-quart or 8-inch square baking dish.
• Melt butter in large saucepan and remove it from the heat.
• Add the brown sugar, oats, cinnamon and nutmeg.
• Stir to coat the oats evenly.
• When the dried pears are tender, pour them with their cooking liquid over the fresh pears in the baking dish.
• Top with the oat mixture.
• Bake uncovered for 45 minutes or until topping is crisp and brown.
• Serve warm with optional ice cream or whipped cream.

GINGERED CRANBERRY PEAR CRISP

Steps:

• In a large bowl, combine sugar and flour; stir in lemon juice. Add the pears, cranberries and ginger; toss to coat. Divide among six greased 10-oz. ramekins or custard cups., In a small bowl, combine the brown sugar, oats and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit. , Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm.

MINI PEAR-AND-CRANBERRY AMARETTI CRISPS

Steps:

• For the Topping: Using your hands, mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.
• For the Crisp: Preheat oven to 375°F. In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).
• Bake until juices reduce and mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.

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.

PEAR CRISP FOR TWO

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.

DOUBLE CRANBERRY PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F.
• Grease an 8" x 8" baking dish or spray with cooking spray.
• Combine the oats, whole wheat flour, brown sugar, almonds, cinnamon and salt in a bowl and mix well.
• With a fork, work in the margarine until the dry ingredients are moistened.
• Set aside.
• In the prepared baking dish, combine the pears and cranberries.
• Toss with the second quantity of brown sugar and the all-purpose flour to coat the fruit evenly.
• Sprinkle the oatmeal mixture evenly over the fruit.
• Bake for about 40 minutes or until the fruit is soft and the topping is golden brown.