FRESH PEAR GINGER CRISP
Gingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruit-pears.-Linda Robertson, Cozad, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. With clean hands, work butter into oat mixture until well combined. Refrigerate for 15 minutes., Place pears in a small bowl; add flour and toss to coat. Transfer to a greased 8-in. square baking dish; sprinkle with oat mixture. , Bake, uncovered, at 350° for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 268 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 189mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 2g protein.
PEACH CRISP
Anne Burrell says her Peach Crisps, from Secrets of a Restaurant Chef on Food Network, make everyone feel special; they're best served hot with ice cream.
Provided by Anne Burrell
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the filling:
- Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.
- For the topping:
- Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
- Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
- Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.
GINGER PEAR CRISP
Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
- Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
- Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 19.1 mg, Fat 14.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 120.3 mg, Sugar 25.1 g
PEAR CRISP
Choose Bosc pears that are ripe but still a little firm for the filling of this oat-almond crisp -- they'll stand up well to baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 13
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.
HARVEST PEAR CRISP WITH CANDIED GINGER
Provided by Carolyn Beth Weil
Categories Dessert Bake Thanksgiving High Fiber Pear Almond Oat Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- For topping:
- Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- For filling:
- Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 x 2-inch oval baking dish. Sprinkle topping over pear mixture.
- Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.
PEAR CRISP
Since he's a livestock truck driver, my husband often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. -Joanne Korevaar, Burgessville, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 268 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 49g carbohydrate (29g sugars, Fiber 5g fiber), Protein 2g protein.
GINGER PEAR CRISP
Steps:
- Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.
CLASSIC PEAR CRISP
Pears and crystallized ginger are baked under a crispy golden oat crust.
Provided by JAYDA
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 80.8 g, Cholesterol 39.7 mg, Fat 13.8 g, Fiber 9 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 97 mg, Sugar 47.4 g
GINGER-PEAR CRISP
I found this at Diabetic living. Had to post having ingredients I enjoy like pears, ginger and cranberries how can you go wrong.
Provided by Rita1652
Categories Dessert
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- In a small bowl, combine pears, cranberries, orange juice or water, the 2 teaspoons finely chopped crystallized ginger, the cinnamon, and vanilla. Divide mixture between two 8- to 10-ounce individual baking dishes.
- In another small bowl, stir together oats, brown sugar, and flour. Stir in melted butter. Sprinkle oat mixture and almonds over pear mixture in baking dishes.
- Bake for 20 to 25 minutes or until pears are tender and almonds are golden brown. Serve warm. If desired, top with yogurt and additional crystallized ginger.
Nutrition Facts : Calories 192.6, Fat 5.8, SaturatedFat 2.6, Cholesterol 10.1, Sodium 31.7, Carbohydrate 35.6, Fiber 5.6, Sugar 21.3, Protein 2.3
PEAR CRISP
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 9
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
This is The Best Pear Crisp dessert we've ever eaten. So easy recipe for using up ripe pears! This recipe takes juicy pears and tops them with a delicious crunchy crisp topping! Enjoy hot fresh out of the oven with a scoop of vanilla ice cream!
Provided by Janelle
Time 55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 464 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 16 grams fat, Fiber 9 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 216 grams sodium, Sugar 44 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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