GRANOLA-TOPPED PEAR CRISP
"Lots of crunchy topping and just the right amount of sweetness make this a delicious dish. With fruit and granola, it's perfect for brunch or breakfast!" -Pat Habiger of Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture. , Bake at 375° for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 132mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.
CRANBERRY PEAR CRISP PIE
Filled with a bubbling combination of cranberries and pears, this crumb-topped dessert is a wonderful change of pace from traditional pies. - Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place the pears in a large bowl; sprinkle with lemon juice and vanilla. Add cranberries. Combine the brown sugar and flour; sprinkle over fruit and gently toss to coat. , Roll out crust to fit a 9-in. pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Add filling., In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. , Bake on a lower oven rack at 375° for 55-60 minutes, covering edge loosely with foil if needed to prevent overbrowning, until filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 332 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 137mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 3g protein.
CRANBERRY-PEAR CRISP
Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss pears with lemon juice. Add cranberries and 1/3 cup sugar; toss well.
- Transfer to six 8-ounce ramekins (or a 3-quart baking dish). Sprinkle with topping (see below); bake until fruit is tender and topping is golden, about 25 minutes. Let cool at least 30 minutes before serving with vanilla ice cream, if desired.
- To make the Oatmeal Crisp Topping: Pulse flour with butter in a food processor until pea-size clumps form. Add remaining granulated sugar and the light-brown sugar, cinnamon, oats, and salt; pulse until large, moist clumps form, about 10 times.
CRANBERRY-PEAR CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
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 PEAR CRUNCH WITH GRANOLA TOPPING
A healthified recipe from eatbetteramerica. Sounds wonderful. They recommend serving it with frozen yogurt for a dreamy dessert, but I always like my crunch "as is". Feel free to make this vegan by using vegan margarine and you can also sub out Splenda for the granulated sugar!!!
Provided by januarybride
Categories < 4 Hours
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In large bowl, mix pears, cranberries, granulated sugar and 3 tablespoons flour. Spoon evenly into baking dish.
- In medium bowl, mix crushed granola bars, 1/2 cup flour, the brown sugar and butter until crumbly. Sprinkle over pear mixture.
- Bake 55 to 65 minutes or until top is golden brown and fruit is tender (mixture will be bubbly). Cool slightly.
- Serve warm or cool with whipped cream or ice cream.
Nutrition Facts : Calories 360.1, Fat 6, SaturatedFat 1, Sodium 72.3, Carbohydrate 78.2, Fiber 6.1, Sugar 56.9, Protein 2.2
APPLE, CRANBERRY, AND PEAR CRISP
This is a variation of the traditional Apple Crisp that I dreamed up one day when I didn't have enough apples, and there were pears in the fruit bowl, and leftover toasted walnuts from something else. We love it. Cranberries can be substituted with raisins or dried cherries. Comice pears taste best with this recipe.
Provided by Barb Y
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 45.9 g, Cholesterol 30.5 mg, Fat 13.7 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 87.1 mg, Sugar 30.4 g
GRILLED CRANBERRY PEAR CRUMBLE
My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. -Ronna Farley, Rockville, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 7g fiber), Protein 4g protein.
CRANBERRY PEAR CRISP
This yummy fall recipe comes from the food section of the Oregonian newspaper. It is written for fresh or frozen cranberries, not dried. I have increased the amount of orange juice to 1/2 cup based on a review - I made the dish with the new, increased amount, and it was perfect. Because it's somewhat tart, I prefer serving with vanilla ice cream, but sweetened whipped cream is good, too.
Provided by appleydapply
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Lightly grease a 1 1/2 quart casserole dish.
- Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
- In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
- Bake 50 minutes, or until golden brown.
- Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!
Nutrition Facts : Calories 436.1, Fat 18.1, SaturatedFat 5.9, Cholesterol 20.3, Sodium 72.9, Carbohydrate 68.9, Fiber 5.5, Sugar 51, Protein 4.5
PEAR CRUNCH
Make and share this Pear Crunch recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except pears and granola in a slow cooker.
- Mix well.
- Place pears cut side down over pineapple mixture.
- Cover, cook on low for 3 1/2 to 4 1/2 hours.
- Arrange pear halves on serving plates.
- Spoon pineapple mixture over pears.
- Garnish with granola.
Nutrition Facts : Calories 163.2, Fat 4.7, SaturatedFat 0.4, Sodium 41.8, Carbohydrate 31.2, Fiber 5.2, Sugar 21.6, Protein 2.5
PEAR CRANBERRY CRISP
"It's a pleasure to combine the tart cranberries we grow with sweet pears in this lovely crisp," reports Dot Angley of Carver, Massachusetts.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.
Nutrition Facts : Calories 380 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 197mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 3g protein.
CRANBERRY CRUNCH
Make and share this Cranberry Crunch recipe from Food.com.
Provided by mandabears
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Mix oats, flour and brown sugar in large bowl.
- Cut in 1/2 cup butter using fork until crumbly.
- Pat 1/2 mixture in bottom of 9x9 square pan that has been greased.
- I use cooking spray.
- Cover with cranberry sauce that has been broken into small pieces.
- Cover cranberry sauce with remaining oats mixture.
- Bake@ 350 degrees for 45.
- Serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 477.9, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 145.9, Carbohydrate 82.1, Fiber 2.4, Sugar 64.2, Protein 3.5
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