Pear Blueberry Crisps Recipes

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PEAR BLUEBERRY CRISPS



Pear Blueberry Crisps image

"I find it's challenging to make dessert for just the two of us-because we don't want lots of leftovers," shares Lee Bremson of Kansas City, Missouri. "But this dish works well. I usually serve it with a scoop of vanilla ice cream on top."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1 small pear, peeled and chopped
1/2 cup fresh or frozen blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1/8 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.

Nutrition Facts : Calories 187 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 64mg sodium, Carbohydrate 33g carbohydrate, Fiber 3g fiber), Protein 1g protein.

PEAR AND BLUEBERRY CRISP



PEAR AND BLUEBERRY CRISP image

Categories     Berry     Dessert     Bake     Pear

Yield 10 people

Number Of Ingredients 12

2 Cups - Fresh or Frozen Blueberries
8 - Ripe Medium Pears (about 2 3/4 pound)
1/4 Cup - Granulated Sugar
1 Tbsp - Cornstarch
4 tsp - Lemon Juice
1-3/4 Cups - All-purpose flour
1/2 Cup - Granulated Sugar
1/2 Cup - Packed Brown Sugar
1/2 cup - Cold butter, cut up
2 Tbsp - Cognac or other Brandy (optional)
1 Cup - Whipping Cream
2 Tbsp - Sifted Powdered Sugar

Steps:

  • Thaw blueberries, if frozen. Peel and core pears and cut into large chunks. In a very large bowl, stir together the 1/4 cup sugar and cornstarch. Add blueberries, pears, and lemon juice. Toss gently to combine. Transfer to 3-quart rectangular baking dish. In a food process bowl or large mixing bowl combine flour, the 1/2 cup sugar, brown sugar, and butter. Cover and process with on-off turns or cut in butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit. Bake in 400 degree oven for 30-35 minutes or until top is lightly browned and syrup is bubbly. Remove from oven. If desired, drizzle the crisp with cognac. Cool about 40 minutes before serving. In a chilled small bowl combine whipping cream and powdered sugar. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form. Server the sweetened whipped cream with crisp.

PEAR-BLACKBERRY CRISP



Pear-Blackberry Crisp image

I love making this recipe in the fall when I have an abundance of fresh pears from a nearby orchard. The unique combination of pears and blackberries really makes this dessert special. -Beth Fleming, Downers Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

10 medium pears (about 4 pounds), peeled and sliced
2 cups fresh or frozen blackberries
1/3 cup sugar
1/4 cup all-purpose flour
TOPPING:
1-1/3 cups all-purpose flour
1-1/3 cups quick-cooking oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup cold butter, cubed

Steps:

  • Preheat oven to 375°. Place pears and blackberries in a large bowl. Mix sugar and flour; toss with fruit. Transfer to a greased 13x9-in. baking dish., In a bowl, mix first five topping ingredients; cut in butter until crumbly. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 45-50 minutes.

Nutrition Facts : Calories 415 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 228mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 7g fiber), Protein 4g protein.

BLUEBERRY AND PEACH CRISP



Blueberry and Peach Crisp image

Juicy, sweet peaches and blueberries with an oat-and-cinnamon topping makes a simply delicious dessert! Top this home-style dessert with vanilla or cinnamon ice cream.

Provided by Meg&Mom

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 12

2 (10 ounce) packages frozen sliced peaches(such as Cascadian Farm®), thawed and drained
1 (10 ounce) package frozen blueberries(such as Cascadian Farm®), thawed and drained
2 teaspoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons white sugar
½ cup old-fashioned oats
⅓ cup firmly packed brown sugar
¼ cup all-purpose flour
¼ cup chopped almonds
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
  • Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
  • Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 37.7 g, Cholesterol 13.6 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 43.1 mg, Sugar 27.6 g

FRESH PEAR AND BLUEBERRY CRISP



Fresh Pear and Blueberry Crisp image

Prepare this Fresh Pear and Blueberry Crisp for the perfect dessert. Serve warm with a dollop of whipped topping-it doesn't get much better than this!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 10

2 pears, peeled, cored and sliced
2 cups fresh blueberries
1/4 cup chopped PLANTERS Chili Lime Peanuts
1/4 tsp. lime zest
8 soft oatmeal cookies, finely crushed
3 Tbsp. brown sugar
1/4 cup butter, melted
1 pkg. (3 oz.) JELL-O Vanilla Flavor Cook & Serve Pudding
2-1/2 cups milk
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven on 350°F.
  • Combine pears, blueberries, nuts and lime zest in 2-qt. shallow casserole sprayed with cooking spray. Mix cookie crumbs, sugar and butter until crumbly; sprinkle over fruit mixture.
  • Bake 30 min. or until hot and bubbly. Cool slightly.
  • Meanwhile, mix dry pudding mix and milk in medium saucepan. Bring to boil on medium heat, stirring constantly. Let stand at room temperature. Serve crisp with warm vanilla pudding mixture and a dollop of COOL WHIP.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

PEAR BLUEBERRY CRISPS



Pear Blueberry Crisps image

'I find it's challenging to make dessert for just the two of us-because we don't want lots of leftovers,' shares Lee Bremson of Kansas City, Missouri. 'But this dish works well. I usually serve it with a scoop of vanilla ice cream on top.'

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 7

1 small pear, peeled and chopped
½ cup fresh or frozen blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon quick cooking oats
⅛ teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • Divide the fruit between two 6-oz. ramekins or custard cups coated with nonstick cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350 degrees F for 20-25 minutes or until topping is golden brown. Serve warm.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 34.1 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 3.5 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 46 mg, Sugar 23.6 g

PEAR-BLUEBERRY-GINGER CRISP (GLUTEN-FREE)



Pear-Blueberry-Ginger Crisp (Gluten-Free) image

This amazing pear-blueberry crisp packs just the right amount of ginger to warm your tongue and accentuate the flavor of the fruit. Ginger is not only in the juicy fruit mixture but in the browned, buttery topping as well. My family raved about this, and it's clear that I will be asked to make it again and again... and quite possibly again. We enjoyed ours with a dollop of whipped cream, but it could be served with ice cream instead or it's completely capable of shining on its very own as well. I made this using organic and gluten-free ingredients, but it could easily be made with regular sugars and flours if desired.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups blueberries
1 large or 2 small
2 tablespoons sugar
1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1 teaspoon ground ginger
2 tablespoons brown rice flour or 2 tablespoons all-purpose flour, if desired
1/2 cup gluten-free oats
1/4 cup organic brown sugar
1/4 cup organic unbleached cane sugar
1/4 cup brown rice flour or 1/4 cup all-purpose flour, if desired
1/2 teaspoon ground ginger
1/4 cup salted butter, softened

Steps:

  • Preheat oven to 375°F.
  • Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour. Toss gently to coat thoroughly.
  • Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
  • Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger. With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture. Top fruit with crumble mixture.
  • Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
  • Cool atop a wire rack for up to one hour. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.

Nutrition Facts : Calories 324.9, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 107.4, Carbohydrate 54.8, Fiber 2.5, Sugar 39.6, Protein 1.8

MINI BLUEBERRY PEAR CRISPS



Mini Blueberry Pear Crisps image

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

3 lbs pears, cored and chopped
1 cup blueberries
1/3 cup sugar
1 tablespoon cinnamon
1 teaspoon salt
1/2 cup whole wheat flour
1/3 cup rolled oats (not instant)
1/2 cup brown sugar
2 tablespoons cold butter
15 raw almonds
1/2 teaspoon cinnamon

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

EASY PEAR-AND-BERRY CRISP



Easy Pear-and-Berry Crisp image

This mouthwatering fruit crisp is lower in fat and calories, but not in flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h40m

Number Of Ingredients 11

1 bag (12 ounces) frozen mixed berries
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup packed light-brown sugar
5 tablespoons granulated sugar
1/4 teaspoon ground allspice
Salt
1/2 cup rolled oats
4 tablespoons cold unsalted butter, cut into small pieces
3 pounds (5 to 7) ripe pears, peeled and cut into 3/4-inch pieces
1 tablespoon freshly squeezed lemon juice
Vanilla ice cream, or frozen yogurt (optional)

Steps:

  • Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature.
  • Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
  • In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
  • Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.

Nutrition Facts : Calories 242 g, Fat 7 g, Fiber 5 g, Protein 2 g

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