Pear Cranberry Crisp With Cinnamon Ice Cream Recipes

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PEAR-CRANBERRY CRISP WITH CINNAMON ICE CREAM



Pear-Cranberry Crisp with Cinnamon Ice Cream image

Categories     Dairy     Fruit     Dessert     Bake     Thanksgiving     Cranberry     Pear     Walnut     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

3 pounds ripe Anjou pears (about 5), peeled, cored, cut into 1-inch pieces
1 cup fresh cranberries or frozen, thawed
3/4 cup sugar
1 1/4 cups all purpose flour
1/2 cup finely ground walnuts
1/4 cup (packed) dark brown sugar
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted, cooled
cinnamon Ice Cream

Steps:

  • Preheat oven to 350°F. Toss pears, cranberries, and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to 11x7x2-inch glass baking dish.
  • Mix flour, next 3 ingredients, and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish.
  • Bake crisp 45 minutes. Increase oven temperature to 375°F. Bake until golden, about 10 minutes. Cool slightly. Serve warm with Cinnamon Ice Cream.

PEAR, APPLE AND CRANBERRY CRISP



Pear, Apple and Cranberry Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 17

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
3/4 cup dried cranberries
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
  • For the topping:
  • Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
  • Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

APPLE, PEAR AND CRANBERRY CRISP WITH TOFFEE PECANS AND CINNAMON ICE CREAM



Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream image

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 6 servings

Number Of Ingredients 30

2 3/4 cups all-purpose flour
2 1/2 cups granulated sugar
2 1/2 cups brown sugar
1 3/4 cups old-fashioned rolled oats
1 3/4 cups chopped and toasted pecans
1 3/4 teaspoons kosher salt
3/4 cup (12 tablespoons) cold unsalted butter, cubed and diced
2 Granny Smith apples
2 anjou pears
1 orange, zested and juiced
1 orange, zested and juiced
1 lemon, zested and juiced
1 lemon, zested and juiced
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
One 14-ounce can whole cranberry sauce
1 cup pecans
1 cup granulated sugar
2 tablespoons unsalted butter
Pinch of kosher salt
2 1/4 cups heavy cream
1 cup whole milk
1 cup granulated sugar
1 tablespoon ground cinnamon
6 cinnamon sticks
5 large egg yolks
Butter, for greasing the dishes

Steps:

  • For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly.
  • Chill until ready to use. Store leftover topping in the freezer.
  • For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined
  • For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled.
  • For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks.
  • Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes.
  • Strain the mixture and divide among six 2- to 4-ounce small ramekins.
  • To assemble the crisp: Preheat the oven to 325 degrees F.
  • Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes.
  • Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise.

CRANBERRY PEAR CRISP



Cranberry Pear Crisp image

This yummy fall recipe comes from the food section of the Oregonian newspaper. It is written for fresh or frozen cranberries, not dried. I have increased the amount of orange juice to 1/2 cup based on a review - I made the dish with the new, increased amount, and it was perfect. Because it's somewhat tart, I prefer serving with vanilla ice cream, but sweetened whipped cream is good, too.

Provided by appleydapply

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups fresh cranberries (this recipe is not for dried cranberries) or 2 cups frozen cranberries (this recipe is not for dried cranberries)
2 cups cored diced pears
1 cup granulated sugar
1/2 cup orange juice (preferable fresh-squeezed, from orange used for peel)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice or 1/4 teaspoon ground mace
1/4 cup brown sugar, packed
3 tablespoons all-purpose flour
1 teaspoon grated orange peel
1/4 cup butter, cut into small cubes
3/4 cup old-fashioned oatmeal or 3/4 cup quick-cooking oatmeal, uncooked
3/4 cup chopped walnuts
whipping cream (optional)
ice cream (optional)

Steps:

  • Preheat oven to 350.
  • Lightly grease a 1 1/2 quart casserole dish.
  • Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
  • In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
  • Bake 50 minutes, or until golden brown.
  • Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!

Nutrition Facts : Calories 436.1, Fat 18.1, SaturatedFat 5.9, Cholesterol 20.3, Sodium 72.9, Carbohydrate 68.9, Fiber 5.5, Sugar 51, Protein 4.5

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.

PEAR CRANBERRY CRISP



Pear Cranberry Crisp image

"It's a pleasure to combine the tart cranberries we grow with sweet pears in this lovely crisp," reports Dot Angley of Carver, Massachusetts.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 15

6 cups sliced peeled pears
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
TOPPING:
1 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup cold butter, cubed
Whipped cream and fresh mint, optional

Steps:

  • Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.

Nutrition Facts : Calories 380 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 197mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 3g protein.

ORGASMIC CRANBERRY PEAR CRISP!



Orgasmic Cranberry Pear Crisp! image

This is quite possibly the most amazingly easy and wonderful dessert that I make to date--that EVERYONE goes nuts over. I have never had a bad review yet! It's simply perfect served warm over homemade vanilla ice cream--wonderful Christmas dessert!

Provided by Megan Krape

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

7 firm pears, cut into 3/4-inch pieces (6 cups)
1 tablespoon fresh lemon juice
2 cups fresh cranberries
1/3 cup granulated sugar
1/2 cup flour (honestly- bleached works best)
1/2 cup chilled butter
1/4 cup granulated sugar
1/4 cup light-brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon clove
1 cup rolled oats
1 pinch salt
vanilla ice cream, for serving

Steps:

  • Preheat the oven to 400°F.
  • Peel and cut pears into 1/2 to 3/4-inch pieces to yield about 7 cups.
  • In a medium bowl combine pears, 2 cups cranberries, 1/3 cup sugar and lemon juice, and toss; pour into a 9x13-inch pan or 3 quart baking dish (or divide into 8 ramekins).
  • In food processor, chop butter till pea size clumps form, add oats, granulated and brown sugar, cinnamon, cloves, flour and pulse till large moist clumps form.
  • Spoon the 'topping' over the fruit and bake until the topping is brown, crisp, and the fruit mixture is bubbling. About 1 hours 15 minute.
  • Serve warm with vanilla ice cream.

Nutrition Facts : Calories 253.4, Fat 8.4, SaturatedFat 5, Cholesterol 20.3, Sodium 84.2, Carbohydrate 45.7, Fiber 5.8, Sugar 28.1, Protein 2.1

PEAR AND CRANBERRY CRISP



Pear and Cranberry Crisp image

A cool scoop of vanilla ice cream is the perfect accompaniment to this sweet crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 11

3/4 cup old-fashioned rolled oats (not quick-cooking)
1/3 cup plus 2 tablespoons packed light-brown sugar
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup blanched almonds, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
5 tablespoons unsalted butter, room temperature
3 pounds pears, such as Bartlett or Anjou (about 6), cored, peeled, and cut into 1/2-inch pieces
1/4 cup finely chopped crystallized ginger (optional)
1 cup dried cranberries
2 tablespoons cornstarch

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, combine oats, 1/3 cup brown sugar, flour, almonds, cinnamon, and salt. With your hands or a pastry cutter, work in butter until large clumps form.
  • In a large bowl, gently toss together pears, 2 tablespoons brown sugar, ginger (if using), cranberries, and cornstarch. Transfer to an 8-inch square baking dish and sprinkle with oat mixture.
  • Bake until juices are bubbling and topping is browned and crisp, 20 minutes. Let cool 10 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 392 g, Fat 13 g, Fiber 8 g, Protein 4 g, SaturatedFat 6 g

PEAR AND CRANBERRY CRISP



Pear and Cranberry Crisp image

Categories     Dessert     Bake     Kid-Friendly     Quick & Easy     Cranberry     Pear     Winter     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 13

Topping
1 cup unbleached all purpose flour
2/3 cup firmly packed golden brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Filling
7 large firm ripe pears (about 3 1/2 pounds), peeled, cored, cut lengthwise into eighths
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • For topping:
  • Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.
  • For filling:
  • Position rack in center of oven and preheat to 350°F. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.
  • Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.

CRANBERRY-PEAR CRISP



Cranberry-Pear Crisp image

Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h15m

Number Of Ingredients 11

4 to 6 firm pears, peeled and cut into 3/4-inch pieces (6 cups)
1 tablespoon fresh lemon juice
1 1/2 cups cranberries
1/3 cup plus 1/4 cup sugar
Vanilla ice cream (optional)
1/2 cup flour
1/2 cup (1 stick) chilled butter
1/4 cup light-brown sugar
1/4 teaspoon cinnamon
1 cup rolled oats
Pinch of salt

Steps:

  • Preheat oven to 400 degrees. In a large bowl, toss pears with lemon juice. Add cranberries and 1/3 cup sugar; toss well.
  • Transfer to six 8-ounce ramekins (or a 3-quart baking dish). Sprinkle with topping (see below); bake until fruit is tender and topping is golden, about 25 minutes. Let cool at least 30 minutes before serving with vanilla ice cream, if desired.
  • To make the Oatmeal Crisp Topping: Pulse flour with butter in a food processor until pea-size clumps form. Add remaining granulated sugar and the light-brown sugar, cinnamon, oats, and salt; pulse until large, moist clumps form, about 10 times.

CRANBERRY PEAR CRISP RECIPE - (4.8/5)



Cranberry Pear Crisp Recipe - (4.8/5) image

Provided by danyell923

Number Of Ingredients 12

1 pound cranberries, thawed if frozen
1 cup dried cranberries
1 1/2 cups sugar
2 teaspoons vanilla extract
3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces
1/2 teaspoon ground cinnamon
Pinch of ground allspice
1 cup plus 2 tablespoons all-purpose flour
1 cup pecans, chopped
1/4 cup old-fashioned rolled oats
1/4 teaspoon salt
1 stick unsalted butter, melted

Steps:

  • Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish. Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit. Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature. Photograph by Charles Masters

PEAR-CRANBERRY CRISP



Pear-Cranberry Crisp image

Here's a classic comfort food dessert designed to fit into your meal plan. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 8

4 firm ripe pears, sliced
1/4 cup packed brown sugar
1/8 teaspoon ground cinnamon
Pinch of ground allspice
1 tablespoon cold butter or no-trans-fat margarine, cut into small pieces
3/4 cup old-fashioned or quick-cooking oats
1/4 cup dried cranberries
2 tablespoons chopped walnuts

Steps:

  • Heat oven to 350°F. Coat an 8-inch square baking dish with cooking spray.
  • Arrange pear slices over bottom of dish. In small bowl, stir together sugar, cinnamon, and allspice. Sprinkle mixture over the pears. In small bowl, cut butter into oats with fork until finely crumbled. Add cranberries and walnuts. Toss to mix. Sprinkle evenly over pears.
  • Bake about 40 minutes or until bubbling.

Nutrition Facts : Calories 200, Carbohydrate 39 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 24 g, TransFat 0 g

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From atriaseniorliving.com


PEAR-CRANBERRY CRISP RECIPE - PILLSBURY.COM
2009-11-19 1. Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, toss pears, cranberries, sugar, 2 tablespoons flour and orange peel to coat. Spoon into baking dish. 2. In small bowl, mix oats, brown sugar and 1/3 cup flour. With fork or pastry blender, cut in butter until mixture is crumbly.
From pillsbury.com


PEAR CRANBERRY CARAMEL CRISP - COUNTRY CLEAVER
2014-10-06 Preheat oven to 350 degrees. In a large bowl, add the pears and cranberries. Sprinkle the remaining ingredients over the pears and cranberries and toss to …
From countrycleaver.com


GLUTEN-FREE PEAR CRANBERRY CRISP - COOKIE AND KATE
2013-11-12 Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the pears (or apples), cranberries, honey, arrowroot or cornstarch, lemon juice, ginger and cinnamon. Optional: brown the butter for a more complex flavor. Melt the butter in a small saucepan over medium heat.
From cookieandkate.com


CRANBERRY-PEAR CRISP RECIPE | MYRECIPES
Advertisement. Step 2. Combine oats, flour, and brown sugar in a small bowl; cut in butter with a pastry blender until crumbly. Sprinkle over fruit mixture. Step 3. Bake at 375° for 20 to 25 minutes or until lightly browned. Serve warm with ice cream or whipped cream. Close this dialog window. Review this recipe.
From myrecipes.com


CRANBERRY PEAR CRISP - THE SUBURBAN SOAPBOX
2016-11-18 Preheat oven to 350 degrees. In a large bowl, toss together pears, cranberries,sugar, cinnamon, ginger and salt. Combine thoroughly and pour the mixture into the bottom of a baking dish and spread evenly. In a medium bowl, whisk together oats, flour, sugar, cinnamon and salt.
From thesuburbansoapbox.com


APPLE, PEAR, AND CRANBERRY CRISP RECIPE
Apple, pear, and cranberry crisp recipe. Learn how to cook great Apple, pear, and cranberry crisp . Crecipe.com deliver fine selection of quality Apple, pear, and cranberry crisp recipes equipped with ratings, reviews and mixing tips. Get one of our Apple, pear, and cranberry crisp recipe and prepare delicious and healthy treat for your family ...
From crecipe.com


RECIPES/PEAR-CRANBERRY-CRISP-WITH-CINNAMON-ICE-CREAM …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


PEAR CRANBERRY CRISP - COOKING IN A ONE-BUTT KITCHEN
2021-01-25 1 tsp cinnamon; pinch ground nutmeg; pinch salt; Topping: 4 tbsp (¼ cup) unsalted butter, melted ; ¼ cup flour, gluten-free or regular; ¼ cup old fashioned rolled oats (or quinoa flakes) ¼ brown sugar; ¼ cup sugar; ¼ cup pecan or walnut pieces; pinch salt; Serve with: vanilla ice cream, whipping cream or caramel sauce, optional; Directions: Preheat conventional oven …
From cookinginaonebuttkitchen.com


PEAR AND CRANBERRY CRISP - COOKSTR.COM
Ingredients. 8 ripe medium Anjou or Bartlett pears, peeled, cored, and cut into ½-inch wedges; One 12-ounce bag fresh or frozen cranberries; 1 cup granulated sugar; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter, cut into small pieces, chilled; ½ cup all-purpose flour
From cookstr.com


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