Pear And Dried Cherry Custard Crisp Recipes

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PEAR AND DRIED-CHERRY CUSTARD CRISP



Pear and Dried-Cherry Custard Crisp image

Provided by Diane Rossen Worthington

Categories     Food Processor     Egg     Fruit     Dessert     Bake     Fourth of July     Thanksgiving     Quick & Easy     Lemon     Pear     Cherry     Vanilla     Fall     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 22

Topping
3/4 cup all purpose flour
6 tablespoons (packed) golden brown sugar
1/4 cup pecans, ground in processor
1 teaspoon ground cinnamon
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Custard
2 large eggs
1 cup crème fraîche
1 teaspoon vanilla extract
1 tablespoon all purpose flour
Filling
3 1/2 pounds firm but ripe Bosc pears, peeled, cored, cut into 1 1/2-inch chunks (about 8 cups)
1 cup dried tart cherries (about 6 ounces)
2 tablespoons fresh lemon juice
1/3 cup all purpose flour
1/2 cup baker's sugar (superfine sugar) or regular sugar
2 1/2 teaspoons finely grated lemon peel
French vanilla ice cream

Steps:

  • For topping:
  • Mix first 6 ingredients in medium bowl. Add melted butter and vanilla extract; stir with fork until soft crumbly dough forms. (Can be made up to 6 hours ahead. Cover; let stand at room temperature.)
  • For custard:
  • Whisk eggs in medium bowl to blend. Whisk in crème fraîche and vanilla. Sift in flour; whisk until smooth. (Can be made up to 6 hours ahead. Cover and chill; rewhisk before using.)
  • For filling:
  • Preheat oven to 375°F. Generously butter 13x9x2-inch oval ceramic or glass baking dish. Combine pears, cherries, and lemon juice in large bowl; toss to blend. Mix flour, sugar, and lemon peel in small bowl. Add to pear mixture and toss to blend. Transfer pear mixture to prepared dish, pressing slightly with rubber spatula to form even layer. (Can be made up to 1 hour ahead; let stand at room temperature.)
  • Pour custard evenly over pear mixture. Using fingertips, crumble topping evenly over. Bake until pears are tender and topping is deep golden, about 55 minutes. Remove from oven and let stand 10 minutes. Serve warm or at room temperature, with ice cream.

PEAR AND CHERRY CRISP WITH ALMOND CUSTARD SAUCE



Pear and Cherry Crisp with Almond Custard Sauce image

Looking for a baked dessert recipe? Then check out this fruits crisp with a nutty custard sauce.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 13

3/4 cup quick-cooking oats
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter or margarine, melted
2 tablespoons dried cherries
4 medium pears, peeled, cored and sliced (4 cups)
1 cup frozen pitted tart cherries
1/3 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon almond extract
2 containers (4 oz each) refrigerated vanilla fat-free pudding
1/4 cup fat-free half-and-half
1/4 teaspoon almond extract

Steps:

  • Heat oven to 375°F. In small bowl, mix oats, brown sugar, 3 tablespoons flour and the butter until crumbly. Stir in dried cherries; set aside.
  • In 8-inch square (2-quart) glass baking dish, mix remaining fruit crisp ingredients. Sprinkle oat mixture over filling; press slightly.
  • Bake 30 to 35 minutes or until topping is golden brown and mixture is bubbly. Cool 15 minutes.
  • Meanwhile, in small bowl, mix all sauce ingredients. Serve fruit crisp with sauce.

Nutrition Facts : Calories 260, Carbohydrate 53 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 35 g, TransFat 0 g

PEAR AND SOUR CHERRY CRISP



Pear and Sour Cherry Crisp image

This pear and cherry crisp is a delicious mixture of sweet and tart. It's an easy dessert to make for company.

Provided by Ruth Y.

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

2 pounds pears - peeled, cored, and chopped
1 (16 ounce) can pitted sour cherries, drained
3 tablespoons cornstarch
⅔ cup white sugar
¼ teaspoon almond extract
1 ½ cups all-purpose flour
⅓ cup white sugar
¾ teaspoon salt
¾ teaspoon ground nutmeg
9 tablespoons butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
  • Mix pears, cherries, cornstarch, 2/3 cup sugar, and almond extract in prepared baking dish. Combine flour, 1/3 cup sugar, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Sprinkle flour mixture over fruit.
  • Bake in preheated oven until crust is golden, about 1 hour.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 68.3 g, Cholesterol 34.3 mg, Fat 13.5 g, Fiber 4.9 g, Protein 3.4 g, SaturatedFat 8.3 g, Sodium 315.9 mg, Sugar 40.5 g

PEAR AND DRIED-CHERRY CRISP WITH NUTMEG-WALNUT STREUSEL



Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel image

Categories     Dessert     Bake     Dried Fruit     Pear     Cherry     Walnut     Fall     Winter     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 17

Streusel
1 1/4 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
1 1/2 cups coarsely chopped walnuts
Filling
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup orange juice
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups dried tart cherries (9 ounces)
4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)
Lightly sweetened whipped cream or vanilla ice cream

Steps:

  • For streusel:
  • Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.
  • For filling:
  • Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.
  • Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.

PEAR AND CHEDDAR CRISP



Pear and Cheddar Crisp image

An unusual combination but very good. Peeled or unpeeled pears of any type will do.

Provided by TerryWilson

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 1h

Yield 6

Number Of Ingredients 10

6 cups peeled and sliced Bosc pears
1 tablespoon fresh lemon juice
½ cup light brown sugar, packed
3 tablespoons cornstarch
¾ teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup shredded sharp Cheddar cheese
½ cup all-purpose flour
½ cup light brown sugar, packed
¼ cup unsalted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
  • Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
  • Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
  • Bake in the preheated oven until top is golden brown, about 45 minutes.

Nutrition Facts : Calories 395.4 calories, Carbohydrate 73.7 g, Cholesterol 30.2 mg, Fat 11.1 g, Fiber 5.6 g, Protein 4.2 g, SaturatedFat 6.9 g, Sodium 72.2 mg, Sugar 51.9 g

COUNTRY PEAR AND CHERRY CRISP



Country Pear And Cherry Crisp image

Make and share this Country Pear And Cherry Crisp recipe from Food.com.

Provided by MrsStacy Casas

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package frozen unsweetened pitted tart red cherries, thawed or 1 (16 ounce) can pitted tart red cherries (water pack)
1/3-1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon finely shredded orange rind
1/2 teaspoon ground cinnamon
3 -4 medium pears, peeled,cored,and thinly sliced (3 cups, 1 pound)
1 1/2 cups granola cereal
2 tablespoons butter
vanilla ice cream (optional)

Steps:

  • If using canned cherrie, drain cherries, reserving 1/2 cup juice.
  • In a large mixing bowl combine frozen or canned cherries and reserved juice; add sugar and toss to coat.
  • Let stand for 5 minutes.
  • In a small bowl combine flour, peel, and cinnamon; sprinkle over cherries.
  • Toss to mix.
  • Add pears; toss to mix.
  • Transfer to an ungreased 2 quart square baking dish.
  • Combine granola and butter; sprinkle over filling.
  • Bake in a 375 degree oven about 30 minutes or until pears are tender.
  • If necessary, to prevent overbrowning, cover with foil the last 5 to 10 minutes.
  • If desired, serve warm with Icecream.

Nutrition Facts : Calories 322.2, Fat 11.6, SaturatedFat 3.9, Cholesterol 10.2, Sodium 37.2, Carbohydrate 51.4, Fiber 6.6, Sugar 31.8, Protein 5.9

CRANBERRY AND PEAR CRISP



Cranberry and Pear Crisp image

This dessert is perfect for that first autumn day you can feel a nip in the air. It's full of sweet, crunchy fall flavors. -Lori Choquette, Holyoke, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 16

4 medium pears, peeled and cut into 1-inch cubes
1/2 cup dried cranberries
2 tablespoons lemon juice
1/4 cup sugar
1 tablespoon all-purpose flour
2 teaspoons grated lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1/3 cup all-purpose flour
1/3 cup old-fashioned oats
1/3 cup packed brown sugar
1/4 cup ground flaxseed
1/4 teaspoon salt
2 tablespoons butter, melted
2 tablespoons canola oil

Steps:

  • In a large bowl, combine pears and cranberries; drizzle with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and nutmeg; stir into pear mixture. Transfer to an 8-in. square baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, oats, brown sugar, flax and salt. Stir in butter and oil until crumbly. Sprinkle over fruit mixture. Bake at 350° until topping is golden brown and fruit is tender, 35-40 minutes.

Nutrition Facts : Calories 241 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 101mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 5g fiber), Protein 2g protein.

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