EASY APPLE AND PEAR CRISP
Ditch the dough and get your ice cream ready for this Easy Apple and Pear Crisp topped with a DIY cinnamon-oat topping.
Provided by Kelly Senyei
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Grease a 10-inch skillet or pie plate with butter.
- In a large bowl, stir together the apples, pears, flour, sugar and lemon juice.
- Pour the fruit filling into the prepared pie plate.
- In a medium bowl, stir together the oats, flour, brown sugar, cinnamon and salt.
- Stir in the melted butter until combined.
- Using your fingers, clump together the topping and sprinkle it on the fruit.
- Place the pie plate atop a baking sheet and bake the crisp until the fruit is bubbling and the topping is golden brown, 40 to 50 minutes.
- Remove the crisp from the oven and let it cool slightly before serving.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 539 kcal, Carbohydrate 79 g, Protein 5 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 111 mg, Fiber 6 g, Sugar 45 g, ServingSize 1 serving
APPLE AND PEAR CRISP
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.
PEAR AND APPLE PHYLLO CRISP
Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Yield Makes one 11 1/2-by-15-inch tart
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
- Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
- Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.
EASY PEAR APPLE CRISP
Easy Pear Apple Crisp is the ultimate fall dessert! Simple, delicious and bursting with fresh fruit, this is one family recipe you will want to make again and again! Try this for dessert tonight!
Provided by Cleanfreshcuisine
Categories Dessert
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Butter an 8" x 8" baking dish. Peel and thinly slice apples and pears; arrange in prepared dish.
- In a large bowl, place the brown sugar. Add flour; add oats; add spices. Cut in butter with a fork or pastry blender until crumbly.
- Sprinkle evenly over apples and pears.
- Bake at 375 degrees for 30 minutes or until fruit is fork tender.
- Serve with ice cream or cream if desired.
- Serves 6.
Nutrition Facts : Calories 542.7, Fat 17.8, SaturatedFat 10.2, Cholesterol 40.7, Sodium 145.7, Carbohydrate 94.4, Fiber 11.2, Sugar 51.5, Protein 7.2
APPLE AND PEAR CRUMBLE
A great dessert that nobody can resist! Tastes great with vanilla ice cream.
Provided by Mel
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
- Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
- Bake in the preheated oven until the top is golden brown, about 40 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 55 g, Cholesterol 30.5 mg, Fat 15.7 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 7.7 g, Sodium 91.2 mg, Sugar 34.1 g
4.) APPLE AND PEAR PHYLLO BASKETS
And what would Easter dinner be without dessert! Here is recipe #4 of the series, #1,2&3 previously posted. Baskets and filling could be made the day before.
Provided by Nana Lee
Categories Tarts
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- PLEASE READ DIRECTIONS FIRST!
- PHYLLO BASKETS:.
- Preheat oven to 375ºF.
- On work surface, stack sheets of phyllo (about 17" by 12" each), one on top of the other.
- With knife, cut stack lengthwise in half, then crosswise in half (you will have forty-eight 8 1/2" by 6" sheets of phyllo).
- In small saucepan over low heat, melt butter.
- Lightly brush six 10-ounce custard cups with melted butter.
- Place 2 sheets of phyllo, one on top of the other; brush top sheet with some melted margarine.
- Arrange phyllo in a custard cup.
- Place 2 more sheets of phyllo, one on top of the other, and brush top sheet with some melted butter and place crosswise over phyllo in cup.
- Crimp edges of phyllo to make pretty edge. Repeat with 20 more phyllo sheets to make 5 more cups.
- Keep remaining phyllo covered with damp towels to prevent it from drying out.
- Place custard cups in jelly-roll pan for easier handling.
- Bake phyllo cups 10 to 12 minutes until phyllo is crisp and golden.
- Cool in cups on wire racks about 15 minutes, then carefully remove phyllo cups from custard cups.
- Repeat with remaining phyllo and melted margarine to make 6 more phyllo cups.
- If not serving right away, store phyllo cups in tightly covered container or zip-tight plastic bags until ready to use.
- FILLING:.
- Apples:.
- Peel and slice apples.
- In 12-inch skillet over high heat, heat butter, packed brown sugar, and lemon juice until melted.
- Stir in apples to coat. Continue cooking over high heat until apples are golden brown and softened, about 15 minutes. Remove apples to bowl.
- Pears:.
- Peel and slice pears.
- In same skillet over high heat, heat 3 tablespoons butter, brown sugar, and lemon juice until melted.
- Stir in pears and dried cherries to coat. Continue cooking over high heat until pears are golden and liquid thickens, about 20 minutes.
- Add pears to apple mixture in bowl.
- If not serving right away, cover and refrigerate.
- TO SERVE:.
- To serve, reheat fruit mixture.
- Arrange phyllo cups on platter.
- Place scoop of frozen nondairy dessert in each phyllo cup; top with warm fruit.
- Serve immediately.
Nutrition Facts : Calories 344.8, Fat 17.3, SaturatedFat 11.8, Cholesterol 25.4, Sodium 170.6, Carbohydrate 48.6, Fiber 5.3, Sugar 30.3, Protein 2.3
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
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