Caramel Apple Pear Crisp Recipes

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DIVINE CARAMEL PEAR CRISP



Divine Caramel Pear Crisp image

Provided by Mel

Categories     Desserts

Time 1h15m

Number Of Ingredients 17

1/2 cup salted butter
1 1/2 cups packed light brown sugar
1/4 teaspoon salt
1 cup heavy whipping cream
1 tablespoon vanilla
4 pounds about 8 medium ripe pears, peeled, cored and diced (see note)
3 tablespoons fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1 cup packed light brown sugar
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup salted butter (cut into pieces)
Vanilla Ice Cream
Caramel Sauce

Steps:

  • For the caramel sauce, in a medium heavy-bottomed saucepan, combine the butter, sugar, salt and cream. Melt over low heat. Once all ingredients are melted and combined, increase the heat to medium and bring the mixture to a boil. Boil for 10 minutes. There's no need to stir but watch the heat - if it seems as though the mixture might be burning on the bottom (which can often happen if you are using a pan that isn't heavy-bottomed), reduce the heat. Remove from the heat and stir in the vanilla. Set aside to cool slightly (the caramel sauce can be made up to a week in advance - if using it in the recipe, warm slightly before adding to the pears).
  • Preheat the oven to 350 degrees F. Lightly grease a 8 1/2-inch by 12-inch pan with cooking spray (I know that's a random size that I happen to have - if you don't have that size, use something close like a 9X13-inch pan).
  • Toss the pears in a large bowl with the lemon juice, flour and cinnamon. Pour 1 cup of the caramel sauce over the pears and stir to combine well. Pour the mixture into the prepared pan.
  • For the topping, in a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly. Spread the topping evenly over the pears.
  • Bake the crisp until the edges are bubbling and the top has deepened in color, 45-50 minutes. Remove from the oven and let cool for about 30 minutes. The crisp can be served warm or at room temperature.
  • Serve with vanilla ice cream and remaining caramel sauce.

Nutrition Facts : ServingSize 1 Serving, Calories 832 kcal, Carbohydrate 117 g, Protein 5 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 117 mg, Sodium 505 mg, Fiber 7 g, Sugar 85 g

APPLE AND PEAR CRISP



Apple and Pear Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 16

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

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.

CONTEST-WINNING CARAMEL APPLE CRISP



Contest-Winning Caramel Apple Crisp image

When my kids and I make apple crisp, we use all sorts of apples to boost the flavor and texture. Add melted caramels, and you've got something scrumptious. -Michelle Brooks, Clarkston, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 8

3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter, cubed
8 cups thinly sliced peeled tart apples
1 package (14 ounces) caramels, halved
1 cup apple cider, divided

Steps:

  • Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half the mixture into a greased 13x9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top., Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake until apples are tender, 15-20 minutes longer.

Nutrition Facts : Calories 564 calories, Fat 20g fat (11g saturated fat), Cholesterol 43mg cholesterol, Sodium 213mg sodium, Carbohydrate 94g carbohydrate (59g sugars, Fiber 4g fiber), Protein 7g protein.

BEST EVER CARAMEL APPLE CRISP



Best Ever Caramel Apple Crisp image

When our class visited an apple farm this fall, we realized that we all shared a common love apples dipped in caramel. We created this really easy dessert that the whole family can enjoy.

Provided by St Matthew First Graders

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 12

5 large Granny Smith apples - peeled, cored, and thinly sliced
½ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon lemon juice
¼ cup water
1 ½ cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk

Steps:

  • Preheat oven to 350 F (175 degree C).
  • In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
  • In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
  • Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

Nutrition Facts : Calories 502.2 calories, Carbohydrate 80.8 g, Cholesterol 46.3 mg, Fat 19.5 g, Fiber 2.9 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 208.3 mg, Sugar 57.9 g

APPLE-PEAR GALETTE WITH APPLE CIDER CARAMEL



Apple-Pear Galette With Apple Cider Caramel image

A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It also means a galette cooks a bit faster and can be sliced while warm, a boon for the impatient. Don't be alarmed if your galette leaks as they most often do. The final product never seems to suffer.

Provided by Samantha Seneviratne

Categories     pies and tarts, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 20

1 cup/130 grams all-purpose flour, plus more for the work surface
1/2 cup/60 grams whole-wheat flour
2 tablespoons granulated sugar
3/4 teaspoon kosher salt
10 tablespoons/140 grams cold unsalted butter (1 1/4 sticks), cut into pieces
4 tablespoons/60 milliliters ice water
1 large egg, lightly beaten, for brushing
Sanding sugar, for sprinkling (optional)
1 to 2 crisp apples, such as Pink Lady (12 ounces/340 grams), peeled, cored and very thinly sliced
1 to 2 just ripe Bartlett pears (12 ounces/340 grams), cored and very thinly sliced
1/3 cup/75 grams packed dark brown sugar
1 tablespoon cornstarch
3/4 teaspoon freshly grated lemon zest
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into pieces
2 cups/480 milliliters apple cider
1/3 cup/75 grams packed dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
2 tablespoons heavy cream

Steps:

  • In the bowl of a food processor, combine flours, sugar and salt. Add the butter and pulse until the mixture resembles coarse sand with some larger pieces. Add the ice water and pulse just until the mixture is evenly moistened. Tip the mixture out onto a piece of plastic wrap. Use the edges of the plastic to pack the dough into a disc. Wrap and refrigerate for at least 1 hour and up to 3 days.
  • Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1 1/2-inch border. Lift and press the edges up over the fruit, folding as necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet. Chill for 10 minutes.
  • Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if using. Dot the fruit with the butter. Bake until the filling is tender and the crust is deep golden brown, about 45 minutes. Some of the juices may leak out, but that's O.K.
  • Meanwhile, make the caramel: Bring apple cider to a boil over medium-high heat in a small saucepan. Continue to cook the cider until it has reduced to 1 cup liquid, about 13 to 14 minutes. Then add brown sugar, butter, and salt and stir to combine. Reduce heat to maintain a simmer, and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 13 to 15 minutes. Whisk in the cream and set aside to cool slightly. (The caramel will thicken as it cools.)
  • Remove tart from the oven, and let it cool slightly on the pan on a rack. Transfer the galette to a serving plate and drizzle with caramel. Serve warm or at room temperature with any remaining caramel.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 23 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 316 milligrams, Sugar 35 grams, TransFat 1 gram

CARAMEL APPLES AND PEARS



Caramel Apples and Pears image

Provided by Food Network

Categories     dessert

Time 40m

Yield 12

Number Of Ingredients 10

12 natural licorice sticks, cinnamon sticks, or bamboo skewers, each 6-inches long
6 Lady apples, stems removed
6 Seckel pears, stems removed
2 cups granola
1 cup sugar
1/2 cup dark corn syrup
2 teaspoons pure vanilla extract
3 tablespoons water
4 tablespoons (1/2 stick) unsalted butter
1 cup heavy cream

Steps:

  • Insert a licorice stick, cinnamon stick, or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve. Have ready 1 or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits.
  • In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract, and water. Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high, and bring to a boil. Cook, stirring occasionally, until the caramel registers 240 degrees F on a candy thermometer, about 10 minutes. Remove from the heat and let cool for 2 minutes.
  • One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Dip the tops in the granola to coat them, then transfer to the cooling rack or the parchment paper to cool. As the apples and pears cool, the caramel will set. Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to 2 days.

CARAMEL APPLE AND PEAR CRISP



Caramel Apple and Pear Crisp image

Make and share this Caramel Apple and Pear Crisp recipe from Food.com.

Provided by DuChick

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 medium apples, peeled, sliced (2 1/2 cups)
2 medium pears, peeled, sliced (2 1/2 cups)
2 tablespoons sugar
1/4 teaspoon allspice
1/3 cup caramel ice cream topping
1/2 cup firmly packed brown sugar
1/2 cup quick-cooking rolled oats
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1/4 cup butter
whipped cream
caramel ice cream topping

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.

Nutrition Facts : Calories 272.9, Fat 11, SaturatedFat 4.2, Cholesterol 15.4, Sodium 95.1, Carbohydrate 44.1, Fiber 3.3, Sugar 24.3, Protein 2.8

SKILLET CARAMEL-APPLE CRISP



Skillet Caramel-Apple Crisp image

The caramel sauce does double duty in this warm, comforting crisp. First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve alongside. Use firm, tart apples like Mutsu, Jonathan or Honeycrisp, which will hold their shape during baking. Room-temperature apples work best here: If your apples are cold from the refrigerator, the caramel sauce may seize a bit. Save any extra caramel sauce in your fridge for a rainy day - that is, of course, if you haven't eaten it all.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 17

2 cups/400 grams granulated sugar
3/4 cup/170 grams unsalted butter (1 1/2 sticks), diced
1 cup/240 milliliters heavy cream
1 teaspoon vanilla bean paste or extract
1 teaspoon kosher salt
3 pounds/1,360 grams tart, firm apples, such as Mutsu, Jonathan or Honeycrisp (about 6 medium apples)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
Pinch of kosher salt
1 cup/130 grams all-purpose flour
1 cup/90 grams old-fashioned oats
1/3 cup/40 grams chopped pecans (optional)
1/3 cup/75 grams light brown sugar
1/2 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), softened

Steps:

  • Make the caramel sauce: Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.
  • After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.
  • When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.
  • Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.
  • Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.

CARAMEL-APPLE CRISP



Caramel-Apple Crisp image

Yummy warm apple dessert. If desired, serve with whipped cream and additional caramel topping.

Provided by Kinza

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

½ cup caramel topping
½ teaspoon ground cinnamon
6 large baking apples, peeled and cut into 1/2-inch slices
⅔ cup all-purpose flour
½ cup packed brown sugar
½ cup cold butter, cut into small pieces
⅔ cup quick cooking oats

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Stir the caramel topping and cinnamon together in a bowl. Toss in the apples, mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish.
  • Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir in the oats, then crumble over the apples.
  • Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 469 calories, Carbohydrate 82 g, Cholesterol 40.9 mg, Fat 16.5 g, Fiber 6.7 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 211.6 mg, Sugar 40 g

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