Pear And Plum Crisp With Pecan Oatmeal Topping Recipes

PEAR AND PLUM CRUMBLE

Steps:

• Preheat oven to 375°. Lightly grease a 9-inch deep dish pie pan.
• Combine flour, butter, brown sugar, sugar, almonds, cinnamon, and salt until mixture begins to form crumbs. Set aside.
• Place sliced pears and plums in a large bowl. Add sugar, flour, vanilla, and salt. Toss or gently stir until combined and fruit is coated.
• Transfer fruit mixture to prepared pan. Sprinkle topping evenly over the top of the fruit.
• Bake 45-50 minutes, or until the topping is golden brown and the fruit is bubbly.

OATMEAL, ALMOND, PEAR AND PLUM CRISP

Steps:

• Preheat oven to 350°F. Mix first 3 ingredients in bowl. Add oil; mix with fork until coarse crumbs form. Mix in almonds.
• Combine fruit in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and nutmeg over. Sprinkle with oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes. Serve with frozen yogurt.

PEAR AND OATMEAL CRISP

Steps:

• Preheat the oven to 400 degrees F.
• Peel, core, and thickly slice the pears. Toss them with the 2 tablespoons sugar and the cranberries and turn them into a deep, buttered 2-quart baking dish. The fruit should be at least 2 1/2-inches deep in the pan; add more fruit, if necessary.
• For the topping, in a bowl, stir together the flour, oats, sugars, cinnamon, nutmeg, and salt. Drizzle in the melted butter tossing the ingredients with a fork to blend. Be careful not to over mix because you want a loose crumbly mixture, not a bound-together ball of topping. Sprinkle the topping over the pears.
• Bake for 30 minutes, until pears are tender and topping is browned. Serve warm with heavy cream or ice cream.

PEAR CRISP WITH OATMEAL TOPPING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Generously butter an 8-inch square baking pan.
• Peel the pears, cut out the stems, and scoop out the seeds and the fibers.
• Slice the fruit thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.
• Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.
• In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.
• Sprinkle the oat crumb topping evenly over the pear mixture.
• Bake for 35 to 45 minutes until the ​oat ​topping is browned and the pears are tender.
• Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream.

OATMEAL CRISP PEACHES

Steps:

• Preheat the oven to 400˚ F. Butter a 9-by-13-inch baking dish. Stir together the oats, flour, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in the melted butter until the mixture resembles a coarse crumble.
• Gently press the oat mixture onto the cut sides of each peach.
• Arrange the peaches in the baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool 15 minutes. Serve with ice cream and a drizzle of dulce de leche.

PLUM OATMEAL CRISP

Steps:

• Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.
• In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.

PLUM CRISP WITH CRUNCHY OAT TOPPING

Steps:

• In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.

PEAR-PECAN CRISP WITH LEMON SAUCE

Steps:

• Place pears in a greased 8-in. cast-iron skillet or 8-in. square baking dish; sprinkle with sugar. In a small bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pears. Bake at 350° for 30-35 minutes or until bubbly., Meanwhile, in a small saucepan, combine the sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the butter, lemon juice and zest. Serve with warm pear crisp.

OATMEAL APPLE PEAR CRISP

Steps:

• While peeling apples and pears, keep them in the lemon juice so they don't turn brown.
• Place apples in a greased shallow 9” square baking dish.
• Sprinkle (2 tbsp) brown sugar, ground cinnamon, ground nutmeg and water.
• Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly.
• Sprinkle crumb mixture on top of the apples.
• Bake at 375°F for 30-40 minutes or until apples are tender.
• Serve with vanilla ice cream or yogurt, great by itself too.

PEAR MANGO AND PLUM CRISP WITH CRUNCHY TOPPING

Steps:

• Chop the mango, pears, and plums. (You only need a few plums to provide a complimentary flavor to the very sweet fruits.).
• Mix together in a prepared baking dish.
• Add 2 tsp Pumpkin Pie Spice to flour and mix.
• Toss fruit in flour.
• Put rolled oats, brown sugar, and pumpkin pie spice in a food processor.
• Cut cold butter into small pieces.
• Pulse until butter mixture is crumbly.
• Add Fiber One and pulse a few times so that the "sticks" stay big enough to add crunch to the topping.
• Mix in the coconut. I like the large shaved raw coconut, unsweetened.
• Sprinkle over top of fruit.
• Bake at 350 for 40 minutes.
• Serve warm with whipped topping.
• You can add sugar to the fruit mixture. Start with 1/3 cup. I usually do half sugar, half baking splenda.

PEAR AND PLUM CRISP WITH PECAN OATMEAL TOPPING

Steps:

• 1. Preheat the oven to 375 degrees. Coat 9 by 13 inch baking dish with cooking spray; set aside. 2. Combine the pears, plums, sugar, flour, lemon juice, cinnamon, vanilla and nutmeg. Toss well and transfer to baking dish. 3. In a separate bowl, combine the flour, brown sugar, oats, pecans, cinnamon and salt. With your fingers, work the butter into the flour mixture until it resembles coarse crumbs and forms clumps when pressed together. 4. Crumble the mixture over the filling and bake in the center of the oven for 45 to 50 minutes, or until the pears are tender, the filling thick and bubbly and the top golden brown.