Grape Pear Crisp Recipes

PEAR CRISP

Steps:

• Heat oven to 350 degrees. Peel, core and quarter the pears. Slice each quarter into 2 or 3 pieces. Place in large bowl.
• Mix all but 2 tablespoons of the brown sugar with the flour, cinnamon, ginger, raisins and brandy. Add to pears and mix well.
• Chop oats in food processor. Add the remaining brown sugar, the butter and the orange juice concentrate, and mix well.
• Spoon pear mixture into an 8-cup gratin dish, and sprinkle with oat mixture. Bake in lower third of the oven for 35 to 40 minutes, until oat mixture begins to brown and pears soften. Remove from oven and stir oat mixture into pears. Serve warm.

FRESH PEAR CRISP

Steps:

• In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in margarine until coarse crumbs form; set aside., Place pears in a large bowl. Sprinkle with sugar, lemon juice, lemon zest, ginger and remaining cinnamon; toss to coat. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with crumb mixture. Bake at 350° for 45-50 minutes or until pears are tender.

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.

GRAPE PEAR CRISP

Steps:

• In a bowl, combine the grapes, pears, 2 tablespoons flour and extract until blended. Spoon into a lightly greased 8-in. square baking dish. In another bowl, combine brown sugar, salt, cinnamon, nutmeg and remaining flour; cut in butter until mixture resembles coarse crumbs. Stir in walnuts; sprinkle over fruit. Bake at 375° for 30 minutes or until lightly browned.

GINGER PEAR CRISP

Steps:

• Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.

GRAPE AND BLACKBERRY CRISP

Steps:

• Preheat oven to 350 degrees F. Spray a 9-inch square baking pan generously with baking spray.
• Make the topping by mixing the flour, brown sugar, oats, butter, vanilla, and salt until crumbly, pea-size pieces form. Set aside.
• In a large bowl, combine the grapes, blackberries, sugar, and cornstarch. Pour into the prepared pan. Sprinkle the crumb topping evenly over the fruit. Bake in the middle of the preheated oven for 40 to 45 minutes, until the top is golden brown and the fruit is bubbling in the center. Serve warm with whipped cream or ice cream.

PEAR CRISP

Steps:

• Adjust the oven rack to the position 1 up from the bottom position.
• Preheat the oven to 400 degrees.
• Have ready a 9-inch square baking dish or a 6-cup casserole dish.
• If using a glass dish, reduce the temperature to 375 degrees.
• For the pears: In a large bowl, gently toss the pears with the lemon juice, granulated sugar and salt to combine.
• Set aside, stirring occasionally, for 30 to 60 minutes.
• For the topping: If mixing in a food processor fitted with metal blades: Pulse together the brown sugar, walnuts, salt and cinnamon until the nuts are coarsely chopped.
• Add the flour, butter and vanilla and pulse until the mixture is coarse and crumbly, about 20 times.
• Transfer to a small bowl.
• Using your fingertips, lightly pinch together the mixture to form little clumps.
• Set aside.
• If mixing by hand: In a medium bowl, whisk together the brown sugar, walnuts, salt, cinnamon and flour.
• Using your fingertips, smash any lumps of sugar.
• Using a pastry blender or 2 knives held crisscross fashion, cut in the butter and vanilla until the mixture resembles coarse meal.
• Using your fingertips, lightly pinch together the mixture to form little clumps.
• Set aside.
• To assemble: Place a colander over a large bowl.
• Transfer the pear mixture to the colander and drain.
• Transfer the pears to the baking dish; set aside.
• Reserve the liquid.
• Pour the liquid (you should have at least 6 tablespoons) into a small saucepan and heat over medium-low heat.
• Add the reserved 1 1/2 tablespoons butter and cook, stirring occasionally, until the mixture reduces to 3 tablespoons, about 10 minutes.
• Pour the liquid over the pears in the baking dish.
• Cover the dish with aluminum foil, make a 1-inch slash in the middle of the foil and bake the pears for about 30 minutes, until a sharp knife meets with only a little resistance when inserted into a pear.
• Remove and discard the foil and sprinkle the pears evenly with the reserved topping.
• Bake, uncovered, for 15 to 20 minutes, until the topping is crisp and golden-brown, the fruit juices are bubbling and the pears are tender but not mushy when a small sharp knife is inserted.
• Transfer the baking dish to a wire rack to cool.
• Serve warm or room temperature.
• (May cover and refrigerate for up to 3 days.).

PEAR-PEACH CRISP

Steps:

• Preheat oven to 350 F.
• In a very large bowl toss together sliced fruit, raisins, the 3 tablespoons brown sugar, and 1/2 tsp ginger.
• press into the bottom of a 3-quart rectangular baking dish.
• For topping, in a small bowl combine oats, the cereal, nuts, the 1/4 cup brown sugar, the granulated sugar, and the 1/4 tsp ginger.
• Stir in the butter.
• Spoon over fruit.
• Pour orange or apple juice evenly over the topping.
• Bake, uncovered, for 55 minutes or until topping is golden brown and filling is bubbly.
• Remove to a wire rack.
• Cool about 45 minutes.
• Serve warm with a scoop of vanilla ice cream, if desired.

BONNIE'S PEAR AND GRAPE CRISP

Steps:

• EQUIPMENT: You will need a glass 8X8 greased baking dish, and a medium mixing bowl and small mixing bowl.
• OVEN TEMPERATURE AND TIME: Pre-heat the oven to 375 degrees and bake 30 minutes.
• MAKING THE 1ST LAYER: in the small mixing bowl, combine the sliced pears and the seedless, halved grapes. Add 2 tablespoons of flour and the almond extract and mix gently. Add this mixture evenly to the greased glass baking dish.
• MAKING THE 2ND LAYER: In the medium mixing bowl, add brown sugar, salt, cinnamon, nutmeg, and flour. Cut in the butter in until the mixture is of a coarse texture. Add the chopped walnuts, mix, and sprinkle this mixture over the fruit layer, spread it evenly. Bake in preheated oven at 375 degrees until lightly browned.
• Cook's Tip: Use with any combination of fruit or pie filling.

PEAR CRISP

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch-square baking dish.
• Spread the pecan pieces on a baking sheet and toast in the oven for six to eight minutes. Combine the toasted pecans with a cup of flour, the brown sugar, salt and cinnamon. Rub the pieces of butter in with your fingertips to make a crumbly mixture. Refrigerate.
• Toss the pears with a tablespoon of flour and the granulated sugar. Spread in the baking dish and sprinkle evenly with the topping.
• Bake one hour until brown, bubbly and crisp. Serve while still warm with ice cream or whipped cream.

RED AND GREEN GRAPE CRISP

Steps:

• Make filling:
• Toss grapes with sugar, lemon juice, and cinnamon in a wide 6- to 8-quart heavy pot. Bring to a boil, covered, over moderate heat, stirring occasionally. Continue to boil, covered, stirring occasionally, until grapes begin to burst, 20 to 30 minutes.
• Transfer grapes with a slotted spoon to a colander set over a bowl and drain 15 minutes, then return juices in bowl to pot.
• Preheat oven to 425°F. Boil juices, uncovered, until syrupy and reduced to about 2 cups, 20 to 25 minutes.
• Stir together Cognac and cornstarch until smooth and whisk into grape syrup. Boil, whisking constantly, 1 minute. Stir grapes into syrup, then spoon filling into a 3-quart shallow baking or gratin dish.
• Make topping while juices are reducing:
• Pulse together flour, brown sugar, oats, butter, cinnamon, and salt in a food processor until mixture resembles coarse meal. Transfer to a bowl and stir in pecans.
• Bake crisp:
• Sprinkle topping evenly over filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 20 minutes.

EASY PEAR CRISP

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.

EASY APPLE-PEAR CRISP RECIPE

Steps:

• Preheat oven to 375 degrees.
• Spread chopped apples and pears in a greased, 9 inch cake pan.
• Drizzle lemon juice and syrup over the fruit.
• In a medium bowl, combine the rolled oats, flour, salt and spices; add melted butter and mix until crumbly.
• Sprinkle over the fruit.
• Bake for 30 - 40 minutes or until fruit is tender.
• Serve topped with whipped cream or vanilla ice cream.