Apple And Pear Topping Recipes

EASY APPLE AND PEAR CRISP

Steps:

• Preheat the oven to 350°F. Grease a 10-inch skillet or pie plate with butter.
• In a large bowl, stir together the apples, pears, flour, sugar and lemon juice.
• Pour the fruit filling into the prepared pie plate.
• In a medium bowl, stir together the oats, flour, brown sugar, cinnamon and salt.
• Stir in the melted butter until combined.
• Using your fingers, clump together the topping and sprinkle it on the fruit.
• Place the pie plate atop a baking sheet and bake the crisp until the fruit is bubbling and the topping is golden brown, 40 to 50 minutes.
• Remove the crisp from the oven and let it cool slightly before serving.
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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.

PEAR OR APPLE COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss pears and lemon juice together in a bowl until coated; spread into a 9x9-inch baking dish. Pour maple syrup and 2 tablespoons melted butter over pear mixture; toss to coat.
• Mix oats, brown sugar, 1/2 cup melted butter, flour, and cinnamon together in a bowl until crumbly; sprinkle over pear mixture.
• Bake in the preheated oven until crust is golden and pears are tender, about 45 minutes.

MOMMA PRITCHETT'S GRILLED PORK CHOPS AND APPLE-PEAR TOPPING

Steps:

• In a large bowl, mix together 1 cup brown sugar, soy sauce, orange juice, brown mustard, honey, Worcestershire sauce, black pepper, and cumin until thoroughly combined and the sugar has dissolved. Place the pork chops into the marinade, and spoon marinade to cover the chops. Let stand at room temperature for 45 minutes to 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chops from the marinade, and discard marinade. Shake any excess drops of liquid from the chops, and grill until they are browned, no longer pink inside, and show good grill marks, about 8 minutes per side. Squeeze lime juice over the chops as they grill. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
• Melt butter in a large skillet over high heat, then stir in 1 tablespoon of brown sugar and cinnamon; bring the mixture to a boil, stirring to dissolve the sugar. Stir in the apple and pear slices, and cook, stirring often, until the fruit is coated with the butter mixture and softened but not mushy, about 5 minutes. Transfer the apple and pear slices to a grilling basket.
• Grill the fruit on the outdoor grill until the slices are browned, about 5 more minutes. Serve grilled fruit with pork chops.

SPICED PEAR & APPLE PIE

Steps:

• Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
• Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
• Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
• Bake 30 to 40 minutes or until apples are tender and crust is golden brown.

APPLE AND PEAR TOPPING

Steps:

• In a large skillet, combine the apples, pear, brown sugar, 2 tablespoons water, cinnamon, nutmeg and cloves. Cook and stir over medium heat for 4-7 minutes or until fruit is tender. , In a small bowl, combine flour and remaining water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in vanilla. Serve over ice cream. Refrigerate leftovers.

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.

PEAR-APPLE CRUMBLE PIE

Steps:

• Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with a fork or your fingers. Refrigerate until firm, about 30 minutes.
• Meanwhile, make the filling: Peel and thinly slice the pears and apples and transfer to a large microwave-safe bowl; add the dried fruit, honey, granulated sugar, flour, lemon zest and juice, vanilla, cinnamon and salt and toss to coat. Cover with plastic wrap and microwave until the apples and pears are tender and juicy, 5 to 7 minutes. Refrigerate until cold, 10 to 15 minutes.
• Preheat the oven to 375 degrees F. Make the topping: Whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Using your fingers, work the butter into the oat mixture until small clumps form. Refrigerate until ready to use.
• Place the pie crust on a baking sheet. Add the filling, slightly mounding it in the center. Press the crumble topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, about 1 1/2 hours. (Tent with foil if the topping browns too quickly.) Transfer to a rack and let cool completely.

APPLE AND PEAR STREUSEL PIE

Steps:

• Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
• Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
• In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
• Let cool at least 30 minutes before serving. Serve warm or at room temperature.

APPLE-PEAR CRISP WITH GRAPPA-SOAKED RAISINS AND POLENTA TOPPING

Steps:

• To make the filling, in a large bowl, combine the raisins and grappa and let stand until most of the grappa has been absorbed, about 1 hour.
• Preheat the oven to 375°F (190°C).
• Peel and core the apples and pears and cut them into 1/3-inch (8-mm) slices. Add the apple and pear slices to the grappa-soaked raisins along with the granulated sugar and vanilla. Toss well, then pack the mixture firmly into a 2-quart (2-liter) baking dish.
• To make the topping, in a food processor fitted with the metal blade, pulse the flour, nuts, brown sugar, polenta or cornmeal, and cinnamon a few times to combine. Add the butter pieces and pulse until the butter is finely broken up. Continue to pulse until the mixture just begins to clump together.
• Scatter the topping evenly over the fruit. Bake until the topping is nicely browned and the fruit is tender (a sharp paring knife inserted into the center meets no resistance), about 50 minutes.
• Serve the crisp warm with a pitcher of cold heavy cream or scoops of Vanilla Ice Cream (page 143).
• The polenta topping can be made ahead and refrigerated for up to 1 week or frozen for up to 2 months.
• If you're avoiding alcohol, you can skip macerating the raisins. You can substitute dried cranberries or diced prunes for the raisins.
• To make an APPLE-BLACKBERRY CRISP, in place of the grappa-soaked raisins, use 1 1/4 cups (6 ounces/170 g) blackberries; increase the apples to 8 medium (4 pounds/2 kg); omit the pears; and use 1/4 cup (50 g) granulated sugar and 1 teaspoon vanilla extract.
• While the crisp bakes, have a sheet of aluminum foil on the oven rack below the crisp to catch any overflow of juices.