Grape Pear Crisp Recipes

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

PEAR CRISP

Steps:

• Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.

GRAPE PEAR CRISP

Steps:

• In a bowl, combine the grapes, pears, 2 tablespoons flour and extract until blended. Spoon into a lightly greased 8-in. square baking dish. In another bowl, combine brown sugar, salt, cinnamon, nutmeg and remaining flour; cut in butter until mixture resembles coarse crumbs. Stir in walnuts; sprinkle over fruit. Bake at 375° for 30 minutes or until lightly browned.

GRAPE AND BLACKBERRY CRISP

Steps:

• Preheat oven to 350 degrees F. Spray a 9-inch square baking pan generously with baking spray.
• Make the topping by mixing the flour, brown sugar, oats, butter, vanilla, and salt until crumbly, pea-size pieces form. Set aside.
• In a large bowl, combine the grapes, blackberries, sugar, and cornstarch. Pour into the prepared pan. Sprinkle the crumb topping evenly over the fruit. Bake in the middle of the preheated oven for 40 to 45 minutes, until the top is golden brown and the fruit is bubbling in the center. Serve warm with whipped cream or ice cream.

BONNIE'S PEAR AND GRAPE CRISP

Steps:

• 1. EQUIPMENT: You will need a glass 8X8 greased baking dish, and a medium mixing bowl and small mixing bowl.
• 2. OVEN TEMPERATURE AND TIME: Pre-heat the oven to 375 degrees and bake 30 minutes.
• 3. MAKING THE 1ST LAYER: in the small mixing bowl, combine the sliced pears and the seedless, halved grapes. Add 2 tablespoons of flour and the almond extract and mix gently. Add this mixture evenly to the greased glass baking dish.
• 4. MAKING THE 2ND LAYER: In the medium mixing bowl, add brown sugar, salt, cinnamon, nutmeg, and flour. Cut in the butter in until the mixture is of a coarse texture. Add the chopped walnuts, mix, and sprinkle this mixture over the fruit layer, spread it evenly. Bake in preheated oven at 375 degrees until lightly browned.
• 5. Cook's Tip: Use with any combination of fruit or pie filling.

PEAR-PEACH CRISP

Steps:

• Preheat oven to 350 F.
• In a very large bowl toss together sliced fruit, raisins, the 3 tablespoons brown sugar, and 1/2 tsp ginger.
• press into the bottom of a 3-quart rectangular baking dish.
• For topping, in a small bowl combine oats, the cereal, nuts, the 1/4 cup brown sugar, the granulated sugar, and the 1/4 tsp ginger.
• Stir in the butter.
• Spoon over fruit.
• Pour orange or apple juice evenly over the topping.
• Bake, uncovered, for 55 minutes or until topping is golden brown and filling is bubbly.
• Remove to a wire rack.
• Cool about 45 minutes.
• Serve warm with a scoop of vanilla ice cream, if desired.

FRESH PEAR CRISP

Steps:

• In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in margarine until coarse crumbs form; set aside., Place pears in a large bowl. Sprinkle with sugar, lemon juice, lemon zest, ginger and remaining cinnamon; toss to coat. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with crumb mixture. Bake at 350° for 45-50 minutes or until pears are tender.

RED AND GREEN GRAPE CRISP

Steps:

• Make filling:
• Toss grapes with sugar, lemon juice, and cinnamon in a wide 6- to 8-quart heavy pot. Bring to a boil, covered, over moderate heat, stirring occasionally. Continue to boil, covered, stirring occasionally, until grapes begin to burst, 20 to 30 minutes.
• Transfer grapes with a slotted spoon to a colander set over a bowl and drain 15 minutes, then return juices in bowl to pot.
• Preheat oven to 425°F. Boil juices, uncovered, until syrupy and reduced to about 2 cups, 20 to 25 minutes.
• Stir together Cognac and cornstarch until smooth and whisk into grape syrup. Boil, whisking constantly, 1 minute. Stir grapes into syrup, then spoon filling into a 3-quart shallow baking or gratin dish.
• Make topping while juices are reducing:
• Pulse together flour, brown sugar, oats, butter, cinnamon, and salt in a food processor until mixture resembles coarse meal. Transfer to a bowl and stir in pecans.
• Bake crisp:
• Sprinkle topping evenly over filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 20 minutes.