MINI PEAR CRISPS
I put these pear crisps on the grill to cook while everyone enjoys the day's more savory foods. They're always a hit because they're comforting and fun to eat. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in pecans and raisins., Divide the pears among eight greased 4-1/2-in. disposable foil tart pans. Sprinkle with oat mixture., Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until pears are tender. Serve warm with ice cream if desired.
Nutrition Facts : Calories 437 calories, Fat 18g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 95mg sodium, Carbohydrate 72g carbohydrate (49g sugars, Fiber 7g fiber), Protein 4g 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
MINI APPLE CRISP
With my family's hectic schedule, I cook for one quite frequently. My mini apple crisp recipe is so simple to make. It works equally well as a nice single-serving dessert for me or as an afternoon snack when our oldest son gets home from school. -Sherry Krenz, Woodworth, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place apple slices in a small greased baking dish. In a small bowl, combine flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in oats; sprinkle over apple slices. Bake until apple slices are tender, 35-40 minutes. Serve warm with cream, if desired.
Nutrition Facts : Calories 334 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 127mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 3g fiber), Protein 3g protein.
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.
MINI BLUEBERRY PEAR CRISPS
Who doesn't love mini desserts? Of course your can make this just as easily as one large crisp, but I enjoy the portion control of the mini crisps. Bake them in either ramekins or half pint canning jars (they work GREAT, plus have lids for refrigeration). They are great for serving to guests or for a very small family, like mine. I can make eight mini crisps, freeze a few for later on right in their baking dishes, and reheat either in the microwave or the oven.
Provided by MsTeechur
Categories Dessert
Time 45m
Yield 8 Mini Crisps, 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash, cut, peel (if desired, I don't use pesticides on my pear tree so I don't) your pears.
- Toss pears and blueberries with sugar, flour, cinnamon, and salt. If you are using individual ramekins or jars, let them sit for 15 minutes or so to allow the flour and sugar to extract some of the juices, tossing again every 5 minutes.
- Spoon fruit mixture into individual jars.
- Using a food processor or chopper (I use the slap chopper), chop the almonds and the butter (works great in the slap chopper).
- Add butter and almonds to the brown sugar and oats and mix making sure the butter is evenly mixed.
- Sprinkle the topping on the individual crisps.
- If baking individual crisps, bake at 375 for 25-30 minutes.
- If baking one large crisp, bake at 375 for 40 minutes.
Nutrition Facts : Calories 276.1, Fat 5, SaturatedFat 2, Cholesterol 7.6, Sodium 331.3, Carbohydrate 60, Fiber 7.8, Sugar 40.4, Protein 2.9
MINI PEAR-AND-CRANBERRY AMARETTI CRISPS
Sliced almonds and store-bought amaretti-cookies made from almond flour and egg whites-double the nutty flavor of these crisps, which each serve one or two people. Silky pears bring the sweetness, and cranberries keep things interesting with their mouth-puckering punch. A scoop of vanilla ice cream melting into the crags is, of course, a welcome addition.
Provided by Lauryn Tyrell
Categories Dessert & Treats Recipes
Time 1h10m
Yield Serves 2 to 4
Number Of Ingredients 13
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.
MINI PEAR CRISPS
From Taste of Home Magazine I put these on the grill to cook while everyone enjoys the day's more savory foods. They're always a hit because they're comforting and fun to eat.
Provided by Lizzie Rodriquez
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in pecans and raisins.
- Divide the pears among eight greased 4-1/2-in. disposable foil tart pans. Sprinkle with oat mixture.
- Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until pears are tender. Serve warm with ice cream if desired.
Nutrition Facts : Calories 442.5, Fat 17.4, SaturatedFat 7.9, Cholesterol 30.5, Sodium 112.5, Carbohydrate 73.8, Fiber 7.9, Sugar 49.9, Protein 3.6
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