Pear Blueberry Granola Recipes

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PEAR AND BLUEBERRY CAKE



Pear and Blueberry Cake image

On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!

Provided by ErinCC

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 ½ tablespoons brown sugar
1 ½ tablespoons white sugar
1 teaspoon cinnamon
1 ¼ cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
½ cup unsalted butter
1 ¼ cups white sugar
3 large eggs
⅓ cup milk
1 teaspoon almond extract
3 pears, peeled and diced
½ cup blueberries
½ cup almonds, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
  • Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
  • Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
  • Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 280 calories, Carbohydrate 42.9 g, Cholesterol 61.8 mg, Fat 11.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 61.1 mg, Sugar 29.3 g

PEAR-BLUEBERRY GRANOLA



Pear-Blueberry Granola image

Oatmeal fans will love this dish. Although the pears, blueberries and granola make a beautiful breakfast, with vanilla ice cream, the recipe also makes a delicious dessert.-Lisa Workman, Boones Mill, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 3h15m

Yield 10 servings.

Number Of Ingredients 9

5 medium pears, peeled and thinly sliced
2 cups fresh or frozen unsweetened blueberries
1/2 cup packed brown sugar
1/3 cup apple cider or unsweetened apple juice
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons ground cinnamon
2 tablespoons butter
3 cups granola without raisins

Steps:

  • In a 4-qt. slow cooker, combine the first seven ingredients. Dot with butter. Sprinkle granola over top. Cover and cook on low for 3-4 hours or until fruit is tender.

Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 10g fiber), Protein 7g protein.

PEAR AND BLUEBERRY GRANOLA COBBLER



Pear and Blueberry Granola Cobbler image

Easy-to-make fruit dessert featuring crunchy granola over a flavorful pear and blueberry filling

Provided by ReadySetEat

Categories     Dessert

Time 35m

Yield 6

Number Of Ingredients 7

PAM® Butter No-Stick Cooking Spray
2 cans (15 oz each) sliced pears, drained
1 cup fresh or frozen blueberries, rinsed, drained
1 tablespoon lemon juice
1 cup low-fat granola
1/2 teaspoon ground cinnamon
Reddi-wip® Fat Free Dairy Whipped Topping, optional

Steps:

  • Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Place pears, blueberries and lemon juice in medium bowl; toss to combine. Spoon into prepared pie plate.
  • Mix granola and cinnamon in small bowl; sprinkle over fruit mixture. Bake 20 to 25 minutes or until lightly browned. Serve warm. Top with Reddi-wip, if desired.

Nutrition Facts : @id https, Calories 101 calories

HOMEMADE BLUEBERRY GRANOLA



Homemade Blueberry Granola image

Delicious homemade blueberry granola packed with tons of flavor! Sprinkle some of it on top of yogurt for breakfast, or enjoy it alone as a snack.

Provided by Leslie Jeon

Categories     Breakfast

Time 40m

Number Of Ingredients 10

2 cups (187g) old-fashioned oats
2/3 cup (30g) coconut chips
1/2 cup (75g) whole almonds, roughly chopped
1/2 cup (50g) pecans, roughly chopped
1/4 cup (37g) sunflower seeds
1/2 teaspoon (3g) salt
1/4 cup (57g) packed light brown sugar
1/4 cup (75g) maple syrup
1/3 cup (62g) olive oil
1 cup (165g) dried blueberries

Steps:

  • Preheat the oven to 325°F (162°C). Line a sheet tray with a silicone baking mat or parchment paper.
  • In a large bowl, mix together the oats, coconut chips, chopped almonds, chopped pecans, sunflower seeds, salt, light brown sugar, maple syrup, and olive oil. Toss everything together until well combined. Spread the granola out onto the prepared baking sheet, then bake for 23-25 minutes, stirring the mixture around at least once during baking.
  • blueberries: Remove the granola from the oven and let cool completely on the tray, then transfer to a bowl and toss with the dried blueberries. Enjoy!
  • Store any leftovers in an airtight container for a few months.

PEAR & BLUEBERRY BREAKFAST BOWL



Pear & blueberry breakfast bowl image

A brunch-friendly oat and fruit bowl with yogurt and crunchy seeds - pack in 2 of your 5-a-day in the morning

Provided by Good Food team

Categories     Breakfast, Brunch

Time 15m

Number Of Ingredients 6

1 firm but ripe red-skinned pear , unpeeled
2 tbsp oats
150g pot 0% fat bio-yogurt
3 tbsp skimmed milk , plus a bit extra
1 tbsp pumpkin seeds
2 handfuls blueberries

Steps:

  • Grate the pear into a bowl and add the oats, half the yogurt, the milk and most of the seeds. Leave for 5-10 mins, then check the consistency and dilute with a little more milk or water if it is too thick. Spoon on the remaining yogurt, pile on the berries and remaining seeds, then serve.

Nutrition Facts : Calories 415 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 36 grams sugar, Fiber 11 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium

BLUEBERRY-PEACH-GRANOLA CRUMBLE



Blueberry-Peach-Granola Crumble image

This crumble has it all - blueberries, peaches and Cascadian Farm™ granola baked to make a tasty dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 8

Number Of Ingredients 9

4 cups sliced peeled peaches (1 3/4 lb)
2 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons butter, melted
2 1/2 tablespoons cornstarch
2 cups Cascadian Farm™ organic berry cobbler or fruit & nut granola
1 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter, softened

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In medium bowl, stir together peaches, blueberries, granulated sugar and melted butter. Sprinkle cornstarch over mixture; stir to combine. Spoon into baking dish.
  • In same bowl, mix granola, flour, brown sugar and softened butter with fork until crumbly. Sprinkle over fruit mixture.
  • Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts : Calories 420, Carbohydrate 66 g, Fat 5 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg

GRANOLA-TOPPED PEAR CRISP



Granola-Topped Pear Crisp image

"Lots of crunchy topping and just the right amount of sweetness make this a delicious dish. With fruit and granola, it's perfect for brunch or breakfast!" -Pat Habiger of Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

4 medium pears, peeled and thinly sliced
2 tablespoons cornstarch
1/2 cup peach preserves, warmed
TOPPING:
1/3 cup all-purpose flour
1/3 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons cold butter
1 cup granola with fruit and nuts

Steps:

  • Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture. , Bake at 375° for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm.

Nutrition Facts : Calories 244 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 132mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

TRIPLE-BERRY GRANOLA CRISP



Triple-Berry Granola Crisp image

Go deliciously organic with three favorite berries baked with an oats & honey granola topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 9

Number Of Ingredients 7

1 bag (8 oz) Cascadian Farm® frozen organic blueberries
1 bag (10 oz) Cascadian Farm® frozen organic strawberries
1 bag (10 oz) Cascadian Farm® frozen organic raspberries
1/4 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups Cascadian Farm® organic oats & honey granola
Ice cream or whipped cream, if desired

Steps:

  • Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, mix frozen berries, sugar and flour until fruit is coated.
  • Bake uncovered 20 minutes. Stir fruit mixture. Sprinkle with granola.
  • Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 14 g, TransFat 0 g

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