Double Pear Crisp Recipes

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.

PEAR CRISP

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.

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

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.

TWO-LAYERED APPLE CRISP

Steps:

• Preheat oven to 350°. In a large bowl, beat the butter, brown sugar, cinnamon and salt until crumbly. Add flour and oats; mix well. Press 3 cups oat mixture into the bottom of a greased 13x9-in. baking dish., In another bowl, mix the first five filling ingredients. Add apples and vanilla; toss to combine. Spoon over oat layer. Dot with butter; sprinkle with remaining oat mixture., Bake, uncovered, until golden brown and apples are tender, 45-50 minutes. If desired, serve with toppings.

DOUBLE-BERRY CRISP

Steps:

• In a large saucepan, combine the sugar, cornstarch, orange juice, orange zest and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; stir in butter. Sprinkle over berry mixture. Bake at 350° for 25-30 minutes or until filling is bubbly. Cool for 10 minutes before serving.

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.