Rum Apple And Pear Crisp Recipes

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, CRANBERRY, AND PEAR CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
• Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
• In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
• Bake 45 minutes in the preheated oven, or until brown and crisp on top.

SPICED RUM AND PEAR CAKE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.

APPLE AND PEAR CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
• Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
• Bake in the preheated oven until the top is golden brown, about 40 minutes.

RUM, APPLE AND PEAR CRISP

Steps:

• Preheat oven to 350°F Grease 9-inch deep-dish pie plate or 11x7-inch baking dish.
• FOR THE FILLING: Toss apple and pear slices with cornstarch. Mix lemon juice, apple pie spice, ginger and rum extract; toss with fruit. Spoon into prepared dish.
• FOR THE STREUSEL TOPPING; Mix all ingredients until crumbly. Sprinkle over fruit.
• Bake 40-45 minutes or until fruit is tender and topping is golden brown, Serve warm with ice cream or whipped cream, if desired.

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.

APPLE PEAR CRISP

Steps:

• In a small bowl, combine the first six ingredients. Divide between two greased 8-oz. ramekins., In a small bowl, combine the flour, butter, brown sugar and pie spice; stir in oats and pecans. Sprinkle over fruit mixture., Bake at 375° for 18-22 minutes or until bubbly and golden brown. Serve warm.