Pear And Apple Phyllo Crisp Recipes

APPLE AND PEAR CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
• For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

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.

APPLE AND PEAR CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
• Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
• Bake in the preheated oven until the top is golden brown, about 40 minutes.

PEAR AND APPLE PHYLLO CRISP

Steps:

• Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
• Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
• Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.

4.) APPLE AND PEAR PHYLLO BASKETS

Steps:

• PLEASE READ DIRECTIONS FIRST!
• PHYLLO BASKETS:.
• Preheat oven to 375ºF.
• On work surface, stack sheets of phyllo (about 17" by 12" each), one on top of the other.
• With knife, cut stack lengthwise in half, then crosswise in half (you will have forty-eight 8 1/2" by 6" sheets of phyllo).
• In small saucepan over low heat, melt butter.
• Lightly brush six 10-ounce custard cups with melted butter.
• Place 2 sheets of phyllo, one on top of the other; brush top sheet with some melted margarine.
• Arrange phyllo in a custard cup.
• Place 2 more sheets of phyllo, one on top of the other, and brush top sheet with some melted butter and place crosswise over phyllo in cup.
• Crimp edges of phyllo to make pretty edge. Repeat with 20 more phyllo sheets to make 5 more cups.
• Keep remaining phyllo covered with damp towels to prevent it from drying out.
• Place custard cups in jelly-roll pan for easier handling.
• Bake phyllo cups 10 to 12 minutes until phyllo is crisp and golden.
• Cool in cups on wire racks about 15 minutes, then carefully remove phyllo cups from custard cups.
• Repeat with remaining phyllo and melted margarine to make 6 more phyllo cups.
• If not serving right away, store phyllo cups in tightly covered container or zip-tight plastic bags until ready to use.
• FILLING:.
• Apples:.
• Peel and slice apples.
• In 12-inch skillet over high heat, heat butter, packed brown sugar, and lemon juice until melted.
• Stir in apples to coat. Continue cooking over high heat until apples are golden brown and softened, about 15 minutes. Remove apples to bowl.
• Pears:.
• Peel and slice pears.
• In same skillet over high heat, heat 3 tablespoons butter, brown sugar, and lemon juice until melted.
• Stir in pears and dried cherries to coat. Continue cooking over high heat until pears are golden and liquid thickens, about 20 minutes.
• Add pears to apple mixture in bowl.
• If not serving right away, cover and refrigerate.
• TO SERVE:.
• To serve, reheat fruit mixture.
• Arrange phyllo cups on platter.
• Place scoop of frozen nondairy dessert in each phyllo cup; top with warm fruit.
• Serve immediately.

APPLE PEAR CRISP

Steps:

• In a small bowl, combine the first six ingredients. Divide between two greased 8-oz. ramekins., In a small bowl, combine the flour, butter, brown sugar and pie spice; stir in oats and pecans. Sprinkle over fruit mixture., Bake at 375° for 18-22 minutes or until bubbly and golden brown. Serve warm.

APPLE-PEAR STRUDEL

Steps:

• In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg. Add the apples, pears and extracts; toss to coat., Place one sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven more sheets of phyllo, brushing each layer with some of the butter., Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side., Place seam side down in a parchment-lined 15x10x1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel. Brush with melted butter and sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.

APPLE AND PEAR CRISP

Steps:

• Preheat oven to 350 degrees.
• Peel, core and slice apples and pears.
• Place pears and apples together in a large casserole.
• Mix remaining ingredients together until it resembles coarse meal.
• Sprinkle it on top of fruit.
• Cook for 30 minutes, or until bubbling and cooked through.
• Serve warm with ice cream.