Rum Apple And Pear Crisp Recipes

APPLE PEAR RUM CRISP

Steps:

• Heat oven to 350°F Grease bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, stir together 1/2 cup brown sugar, 3 tablespoons flour, 1 teaspoon cinnamon. Add pears, apples, cranberries and rum; stir to coat fruit with sugar mixture. Spread in baking dish. Top with granola.
• In medium bowl, mix 1/2 cup flour, 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Sprinkle evenly over fruit mixture.
• Bake 40 to 50 minutes or until pears and apples are tender when pierced with a fork and topping is golden brown. Serve warm or at room temperature.

BUTTERED RUM APPLE CRISP

Steps:

• Preheat the oven to 375 degrees.
• Lightly butter a 9x15-inch baking pan.
• Cut the chilled butter into the oatmeal, sugar, salt, and flour, with a pastry blender or blend in food processor until it is like coarse crumbs; set aside.
• Toss butter with apples, raisins soaked in rum, cinnamon and nutmeg.
• Transfer apple mixture to a greased (with butter) baking dish and top with walnut s and flour topping; Sprinkle more walnuts on top.
• Bake for 45 minutes or until crisp.
• Serve hot or warm with ice cream or whipped cream.

CARAMEL APPLE AND PEAR CRISP

Steps:

• Heat oven to 375°F
• Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.
• In sprayed baking dish, combine apples, pears, sugar and allspice; toss gently to mix.
• Drizzle evenly with ice cream topping.
• In medium bowl, combine brown sugar, oats, walnuts and flour; mix well.
• With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Sprinkle evenly over fruit mixture; press lightly.
• Bake at 375°F for 30 to 35 minutes or until fruit is tender and topping is crisp.
• Cool at least 15 minutes before serving.
• To serve, spoon liquid from baking dish over fruit.
• Top with whipped cream and caramel ice cream topping. Store in refrigerator.

PEAR-RUM CRISP

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with butter or cooking spray.
• In large bowl, stir together 1/2 cup brown sugar, 3 tablespoons flour, 1/2 teaspoon cinnamon and the nutmeg. Add pears, cranberries and rum; stir to coat fruit with sugar mixture. Spread in baking dish.
• In medium bowl, mix 1/2 cup flour, 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Add oats; stir until crumbly. Sprinkle evenly over fruit mixture.
• Bake 40 to 45 minutes or until pears are tender when pierced with a fork and topping is golden brown. Serve warm or at room temperature.

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.

APPLE AND PEAR CRISP

Steps:

• Preheat oven to 350 degrees.
• Peel, core and slice apples and pears.
• Place pears and apples together in a large casserole.
• Mix remaining ingredients together until it resembles coarse meal.
• Sprinkle it on top of fruit.
• Cook for 30 minutes, or until bubbling and cooked through.
• Serve warm with ice cream.