Cranberry Pear Crumble Bars Recipes

CRANBERRY PEAR CRUMBLE BARS (VEGAN AND GLUTEN-FREE)

Steps:

• Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides with a sheet of parchment paper to line it.
• For the Cranberry-Pear filling:
• In a medium pot over medium heat add the cranberries, pear, orange juice, spices and the water. Bring the mixture to a simmer and continue to cook over low heat for about 20-25 minutes until the mixture is bubbling and has broken down into a jam texture and thickened up quite a bit. Let the filling cool while you prepare the crust. As it cools, it will continue to thicken up.
• For the crust:
• In the bowl of a food processor, combine the Gf flour, sugar, salt and nutmeg until well combined. Add the vanilla and the cold vegan butter chunks and then run the food processor until the dough comes together in a crumbly way.
• Dump ⅔ rds of the crust mixture, which will be very crumbly dough, into the prepared sheet pan. Use the bottom of a glass or measuring cup and pack the dough down flat until you have a smooth crust. Set the other ⅓ rd of the dough aside.
• Pour the cranberry-pear filling onto the crust and spread the filling evenly around. Next, sprinkle the remaining dough in crumbles over the top of the cranberry-pear filling.
• I placed the quarter sheetpan on a half sheetpan to make it easier to take in and out of the oven. Bake the bars for 40 minutes until the crumbs on top are lightly golden.
• I let the bars cool slightly and then you can slice them and serve warm. If you are making these ahead of time and want really clean edges, I suggest freezing the bars for a few hours or even overnight before you slice them. They can quickly thaw before you serve. These are best stored in the freezer if you make them ahead.
• Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides with a sheet of parchment paper to line it.
• For the Cranberry-Pear filling:
• In a medium pot over medium heat add the cranberries, pear, orange juice, spices and the water. Bring the mixture to a simmer and continue to cook over low heat for about 20-25 minutes until the mixture is bubbling and has broken down into a jam texture and thickened up quite a bit. Let the filling cool while you prepare the crust. As it cools, it will continue to thicken up.
• For the crust:
• In the bowl of a food processor, combine the Gf flour, sugar, salt and nutmeg until well combined. Add the vanilla and the cold vegan butter chunks and then run the food processor until the dough comes together in a crumbly way.
• Dump ⅔ rds of the crust mixture, which will be very crumbly dough, into the prepared sheet pan. Use the bottom of a glass or measuring cup and pack the dough down flat until you have a smooth crust. Set the other ⅓ rd of the dough aside.
• Pour the cranberry-pear filling onto the crust and spread the filling evenly around. Next, sprinkle the remaining dough in crumbles over the top of the cranberry-pear filling.
• I placed the quarter sheetpan on a half sheetpan to make it easier to take in and out of the oven. Bake the bars for 40 minutes until the crumbs on top are lightly golden.
• I let the bars cool slightly and then you can slice them and serve warm. If you are making these ahead of time and want really clean edges, I suggest freezing the bars for a few hours or even overnight before you slice them. They can quickly thaw before you serve. These are best stored in the freezer if you make them ahead.

CRANBERRY-PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
• Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
• Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

CRANBERRY CRUMB BARS

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
• In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
• In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
• Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.

SNAPPY PEAR AND CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
• For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
• Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.

GRILLED CRANBERRY PEAR CRUMBLE

Steps:

• Toss pears and cranberries with sugar, flour and cinnamon. Place 1 tablespoon butter in a 9-in. cast-iron skillet. Place on grill rack over medium heat until butter is melted. Stir in fruit; grill, covered, until pears are tender, 15-20 minutes, stirring occasionally., For topping, mix melted butter and cinnamon; toss with granola. Sprinkle over pears. Grill, covered, 5 minutes. Serve warm.

PEAR CRANBERRY CRUMBLE

Steps:

• In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11x7-in. baking dish coated with cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears., In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350° for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.