GINGERSNAP CRUMB PEAR PIE
This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.
Nutrition Facts : Calories 530 calories, Fat 25g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 394mg sodium, Carbohydrate 76g carbohydrate (39g sugars, Fiber 5g fiber), Protein 4g protein.
PEAR GINGER CRUMBLE
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
- For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
- Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.
Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams
GINGER PEAR CRISP
Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
- Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
- Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 19.1 mg, Fat 14.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 120.3 mg, Sugar 25.1 g
PEAR AND GINGERSNAP CRUMBLE
Any recipe with crystallized ginger and gingersnap cookies in it just HAS to be good! From VT Nov/Dec 2006.
Provided by Annisette
Categories Dessert
Time 33m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375F degrees. Spray 8-inch baking dish with cooking spray.
- Reserve 1/3 cup syrup from canned pears. Discard the rest of the syrup.
- Cut pears into large chucks. Add the pears, 1/3 cup syrup, crystallized ginger and 1 tablespoon of the butter into the prepared baking dish.
- Place the gingerbread cookies in food processor or blender and pulse until coarsely crumbled. Add sugar and remaining 4 tablespoons of butter and pulse to blend.
- Sprinkle cookie mixture over the pears.
- Bake 18 minutes or until bubbly.
- Serve in bowls. Top with ice cream and serve.
Nutrition Facts : Calories 438.3, Fat 12.7, SaturatedFat 6.4, Cholesterol 28, Sodium 271.3, Carbohydrate 80.2, Fiber 6.4, Sugar 53.1, Protein 4.2
SNAPPY PEAR AND CRANBERRY CRUMBLE
Steps:
- Preheat the oven to 350 degrees F.
- For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
- For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
- Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.
GINGERSNAP PEARS
This recipe calls for canned pears, however I am sure it could easily be used to get rid of the surplus of fresh pears you might have this time of year.
Provided by DogAndCatDoc
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place pears in a large bowl.
- Sprinkle with flour and toss lightly to coat.
- Divide among 8 - 8 OZ custard cups.
- Combine the gingersnaps, walnuts and butter.
- Sprinkle over pears.
- Place custard cups on baking sheet.
- Bake at 350 degrees for 15-20 minutes or until heated through.
- Serve with vanilla icecream or plain with a dallop of whip cream on top.
Nutrition Facts : Calories 371.1, Fat 13.3, SaturatedFat 5, Cholesterol 15.2, Sodium 327.7, Carbohydrate 62.1, Fiber 4.8, Sugar 29.6, Protein 4
PEAR GINGER CRUMBLE
This is one of my favorite crumbles, the one I make most often once the fruits of summer give way to apples and pears in the fall.
Provided by Martha Rose Shulman
Categories dessert
Time 1h
Yield Serves eight
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Butter a 2- or 2 1/2-quart baking dish. In a large bowl, mix together the pears, sugar, lemon juice, candied ginger, vanilla extract or seeds, and cornstarch or arrowroot.
- Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
- About 30 minutes before serving, spread the crumble topping over the pear mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.
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PEAR AND GINGER CRUMBLE - THE LAST FOOD BLOG
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4.7/5 (6)Category DessertCuisine BritishCalories 495 per serving
- Add the flour, 60g of sugar, 100g of butter and the oats to a large mixing bowl and mix well. Using your fingers rub the butter into the dry mixture until you have a rough breadcrumb texture. Add the chopped pecans then stir well.
- In a skillet, melt 40g of butter over medium heat.Add the grated ginger, ground ginger and cinnamon and cook for a minute or two, until the spices release their aromas. Then add 30g of the sugar and stir. You should have a caramel type sauce now.Add the pears and gently stir them until they are covered in the sauce. Sprinkle the cornflour over the pears and stir gently. The sauce should be nice and thick now.Cook for 5 minutes.
- Sprinkle the topping evenly over the pears then transfer the skillet to the preheated oven. Bake for 30 minutes or until the liquid is bubbling up at the edges and the topping is golden.Be careful taking the hot skillet out of the oven! Serve warm.
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