Pearcrisp Recipes

FRESH PEAR CRISP

Steps:

• In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in margarine until coarse crumbs form; set aside., Place pears in a large bowl. Sprinkle with sugar, lemon juice, lemon zest, ginger and remaining cinnamon; toss to coat. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with crumb mixture. Bake at 350° for 45-50 minutes or until pears are tender.

PEAR CRISP

Steps:

• Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.

APPLE AND PEAR CRISP

Steps:

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

PERFECT PEAR CRISP RECIPE

Steps:

• Heat oven to 375ºF.
• Grate enough lemon peel to measure 1/2 tsp. zest. Squeeze enough juice to measure 1-1/2 Tbsp. Mix 1/4 cup granulated sugar, 2 Tbsp. flour and 1/2 tsp. cinnamon in large bowl. Add pears, lemon zest and juice; toss until pears are evenly coated. Spoon into 8-inch square baking dish.
• Mix brown sugar and remaining flour, granulated sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture forms coarse crumbs. Stir in nuts; sprinkle over pears.
• Bake 40 to 45 min. or until topping is golden brown and pears are hot and bubbly. Serve topped with COOL WHIP.

PEAR CRISP

Steps:

• Preheat oven to 400 degrees with rack in center.
• Crisp topping:Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
• Filling:Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.

PEAR CRISP

Steps:

• Heat oven to 400 F degrees.
• Combine pears with white sugar, lemon juice, and lemon peel.
• Place in greased 8 inch square baking dish.
• Combine oatmeal, brown sugar, flour, cinnamon, and ginger.
• Cut in butter with a pastry blender until mixture is crumbly.
• Sprinkle crumb mixture over pears.
• Bake 25 to 30 minutes, until topping is crisped.
• Serve warm.

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

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

Steps:

• Preheat oven to 350 degrees.
• Peel, core and quarter the pears. Slice each quarter into 2 or 3 pieces. Place in large bowl.
• Mix all but two tablespoons of the brown sugar with the flour, cinnamon, ginger, raisins and brandy. Add to pears and mix well.
• Chop oats in food processor. Add the remaining brown sugar, butter and orange juice concentrate, and mix well.
• Spoon pear mixture into an 8-cup gratin dish, and sprinkle with oat mixture. Bake in lower third of the oven for 35 to 40 minutes, until oat mixture begins to brown and pears soften. Remove from oven and stir oat mixture into pears. Serve warm.

PEAR CRISP

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch-square baking dish.
• Spread the pecan pieces on a baking sheet and toast in the oven for six to eight minutes. Combine the toasted pecans with a cup of flour, the brown sugar, salt and cinnamon. Rub the pieces of butter in with your fingertips to make a crumbly mixture. Refrigerate.
• Toss the pears with a tablespoon of flour and the granulated sugar. Spread in the baking dish and sprinkle evenly with the topping.
• Bake one hour until brown, bubbly and crisp. Serve while still warm with ice cream or whipped cream.

EASY PEAR CRISP

Steps:

• Preheat oven to 350*F
• Coat a 9x9 casserole dish with non-stick spray.
• Slice and core pears, then chop into bit sized pieces. You can leave the skins on or off. (My kids wont eat the crisp unless the skins are off the pears)
• Toss pears with corn starch and place in casserole dish. Set aside.
• In a medium bowl, combine flour, rolled oats, white sugar, brown sugar, cinnamon, slat and melted butter. Mix well until mixture is crumbly.
• Spread crisp topping over pears and bake for 35 minutes or until crisp is bubbly and golden.
• Serve hot with a fresh scoop of ice cream.

PEAR CRISP

Steps:

• Adjust the oven rack to the position 1 up from the bottom position.
• Preheat the oven to 400 degrees.
• Have ready a 9-inch square baking dish or a 6-cup casserole dish.
• If using a glass dish, reduce the temperature to 375 degrees.
• For the pears: In a large bowl, gently toss the pears with the lemon juice, granulated sugar and salt to combine.
• Set aside, stirring occasionally, for 30 to 60 minutes.
• For the topping: If mixing in a food processor fitted with metal blades: Pulse together the brown sugar, walnuts, salt and cinnamon until the nuts are coarsely chopped.
• Add the flour, butter and vanilla and pulse until the mixture is coarse and crumbly, about 20 times.
• Transfer to a small bowl.
• Using your fingertips, lightly pinch together the mixture to form little clumps.
• Set aside.
• If mixing by hand: In a medium bowl, whisk together the brown sugar, walnuts, salt, cinnamon and flour.
• Using your fingertips, smash any lumps of sugar.
• Using a pastry blender or 2 knives held crisscross fashion, cut in the butter and vanilla until the mixture resembles coarse meal.
• Using your fingertips, lightly pinch together the mixture to form little clumps.
• Set aside.
• To assemble: Place a colander over a large bowl.
• Transfer the pear mixture to the colander and drain.
• Transfer the pears to the baking dish; set aside.
• Reserve the liquid.
• Pour the liquid (you should have at least 6 tablespoons) into a small saucepan and heat over medium-low heat.
• Add the reserved 1 1/2 tablespoons butter and cook, stirring occasionally, until the mixture reduces to 3 tablespoons, about 10 minutes.
• Pour the liquid over the pears in the baking dish.
• Cover the dish with aluminum foil, make a 1-inch slash in the middle of the foil and bake the pears for about 30 minutes, until a sharp knife meets with only a little resistance when inserted into a pear.
• Remove and discard the foil and sprinkle the pears evenly with the reserved topping.
• Bake, uncovered, for 15 to 20 minutes, until the topping is crisp and golden-brown, the fruit juices are bubbling and the pears are tender but not mushy when a small sharp knife is inserted.
• Transfer the baking dish to a wire rack to cool.
• Serve warm or room temperature.
• (May cover and refrigerate for up to 3 days.).