PEAR CRISP WITH ALMONDS
"I am always looking for something besides a cake or pie for the holidays and this crisp is surprisingly light. The flavor of the almonds with the pears is a winner. The almonds also add a great texture to the topping." - Alex Guarnaschelli
Provided by Food Network
Categories dessert
Yield 8 Servings
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 375 degrees F.
- 2.Pears: Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
- 3. Topping: Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
- 4. Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving.
PEAR ALMOND CRISP SHOT
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the bottom layer: Place 1 tablespoon of cashew or almond butter in the bottom of each of 4 shot glasses or ramekins and freeze about 1 hour.
- For the middle layer: Preheat the oven to 375 degrees F. Remove the shot glasses from the freezer.
- Mix the chopped pear with the lemon juice, cinnamon, nutmeg and cardamom in a small bowl. Evenly distribute the mixture among the shot glasses.
- For the topping: Combine the oats, coconut flakes, almonds, cashews, honey and cinnamon in a medium bowl. Layer evenly on top of the pear mixture in each glass.
- Bake directly on the oven rack (or on a baking sheet) until bubbling slightly and beginning to brown, 20 to 25 minutes.
Nutrition Facts : Calories 308 calorie, Fat 21 grams, SaturatedFat 10 grams, Sodium 9 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 7 grams, Sugar 10 grams
PEAR-ALMOND CRISP
Steps:
- Preheat the oven to 375 degrees.
- Halve the pears and cut into 1/4-inch slices. Place the pear slices in a bowl, sprinkle with the brandy and sugar and gently stir with a wooden spoon to coat evenly. Set aside for 15 to 30 minutes.
- Toast the almonds on a cookie sheet for 7 to 10 minutes or until evenly toasted. Remove and cool. Finely chop the almonds by hand.
- In a mixing bowl combine the flour, brown sugar and cinnamon. Mix in the butter, working with your fingers until the mixture holds together and is crumbly. Stir in the chopped almonds and the crushed amaretti cookies. Set aside.
- Place the pears and their juice in a 12-inch round porcelain tart pan. Spread the almond mixture evenly over them. Bake for 1 hour or until the pears are bubbling and the topping is golden brown. To serve, scoop out the hot crisp into individual dessert bowls and pour 1/2 cup of chilled heavy cream over each portion.
Nutrition Facts : @context http, Calories 868, UnsaturatedFat 22 grams, Carbohydrate 70 grams, Fat 61 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 36 grams, Sodium 66 milligrams, Sugar 40 grams, TransFat 0 grams
OATMEAL, ALMOND, PEAR AND PLUM CRISP
Categories Fruit Nut Dessert Bake Low Sodium Pear Plum Almond Oat Fall Healthy Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix first 3 ingredients in bowl. Add oil; mix with fork until coarse crumbs form. Mix in almonds.
- Combine fruit in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and nutmeg over. Sprinkle with oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes. Serve with frozen yogurt.
PEAR CRISP
Choose Bosc pears that are ripe but still a little firm for the filling of this oat-almond crisp -- they'll stand up well to baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees with rack in center.
- Crisp topping:Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
- Filling:Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.
PEAR AND DRIED CHERRY CRISP WITH COCONUT-ALMOND TOPPING
Categories Fruit Dessert Bake Thanksgiving High Fiber Pear Cherry Coconut Almond Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- For Topping:
- Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
- For Fruit:
- Preheat oven to 375° F. Butter 13 x 9x2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream.
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FRANGIPANE TART WITH PEARS AND ALMOND CRISP | RICARDO
From ricardocuisine.com
5/5 (22)Category DessertsServings 10Total Time 2 hrs
- In a saucepan, combine all the ingredients and bring to a boil. Simmer for 10 to 30 minutes, depending on the ripeness of the pears, or until tender.
- In a food processor, combine the flour, sugar, and salt. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the egg, water, and vanilla. Pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form a rectangle with your hands.
- In a food processor, combine the almond paste, butter, and flour until smooth. Add the egg and process until everything is smooth. Set aside.
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Ratings 2Category DessertCuisine AmericanTotal Time 35 mins
- In a medium mixing bowl, combine and mix 1/2 cup almond flour, 1/4 cup coconut sugar, almond extract, and a pinch of salt. Add 1/2 stick diced cold butter to the mixture and mix everything with your hands until butter is pea-sized.
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