PEAR BLUEBERRY CRISPS
"I find it's challenging to make dessert for just the two of us-because we don't want lots of leftovers," shares Lee Bremson of Kansas City, Missouri. "But this dish works well. I usually serve it with a scoop of vanilla ice cream on top."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.
Nutrition Facts : Calories 187 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 64mg sodium, Carbohydrate 33g carbohydrate, Fiber 3g fiber), Protein 1g protein.
PEAR BLUEBERRY CRISP
This is one delicious treat to make with some fresh pears and blueberries. I had some frozen blueberries and they worked just as well. This is a wonderful combination and so yummy with the oatmeal crisp on top of the fruit. Of course, we couldn't resist heating some up tonight after dinner and pouring over top of some vanilla ice...
Provided by Kimberly Biegacki
Categories Other Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. Stir oats, 1/2 cup brown sugar, flour, nutmeg & cinnamon into pot. Stir in 1/4 cup melted butter. Set the Ninja to STOVETOP HIGH. Cook uncovered 15 minutes or until oat mixture is golden, stirring occasionally.
- 2. Remove the oat mixture from pot and spread on a plate. As it cools the mixture will become crisp and harden as it cools.
- 3. Add remaining 2 tbsp. of butter to pot. Set OVEN to 350 degrees for 20 minutes. Add sliced pears, blueberries, lemon juice and remaining brown sugar. Stir well, cover and cook 10 minutes.
- 4. Remove lid and cook another 10 minutes until liquid is reduced and pears are tender, stirring occasionally.
- 5. Remove the pear/blueberry mixture to a bowl and serve with the crisp.
- 6. We warmed some up tonight and served the Pear Blueberry Crisp over some Vanilla Bean Ice Cream. 4/30/13
PEAR AND BLUEBERRY CRISP
Steps:
- Thaw blueberries, if frozen. Peel and core pears and cut into large chunks. In a very large bowl, stir together the 1/4 cup sugar and cornstarch. Add blueberries, pears, and lemon juice. Toss gently to combine. Transfer to 3-quart rectangular baking dish. In a food process bowl or large mixing bowl combine flour, the 1/2 cup sugar, brown sugar, and butter. Cover and process with on-off turns or cut in butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit. Bake in 400 degree oven for 30-35 minutes or until top is lightly browned and syrup is bubbly. Remove from oven. If desired, drizzle the crisp with cognac. Cool about 40 minutes before serving. In a chilled small bowl combine whipping cream and powdered sugar. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form. Server the sweetened whipped cream with crisp.
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.
FRESH PEAR AND BLUEBERRY CRISP
Prepare this Fresh Pear and Blueberry Crisp for the perfect dessert. Serve warm with a dollop of whipped topping-it doesn't get much better than this!
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven on 350°F.
- Combine pears, blueberries, nuts and lime zest in 2-qt. shallow casserole sprayed with cooking spray. Mix cookie crumbs, sugar and butter until crumbly; sprinkle over fruit mixture.
- Bake 30 min. or until hot and bubbly. Cool slightly.
- Meanwhile, mix dry pudding mix and milk in medium saucepan. Bring to boil on medium heat, stirring constantly. Let stand at room temperature. Serve crisp with warm vanilla pudding mixture and a dollop of COOL WHIP.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
PEAR AND BLUEBERRY CRISP
one of my special favs
Provided by Wallace Hale
Categories Fruit Desserts
Time 55m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees f. Peel an core pears; cut into lrg chunks. In a very lrg bowl, stir together 1/4 of the cup of granulated sugar and the cornstarch. Add pears,blueberries,stirring to combine.Transfer to a 3-quart baking dish.
- 2. in a lrg bowl, combine flour an half the cup of granulated sugar and the brown sugar. using a pastry blender, cut in butter until mixture is crumbly. sprinkle over fruit.
- 3. Bake for 30 min or until top is lightly browned and syrup is bubbly let cool for 40 min before you serve then ummmmmmmmmmm
EASY PEAR-AND-BERRY CRISP
This mouthwatering fruit crisp is lower in fat and calories, but not in flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature.
- Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
- In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
- Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.
Nutrition Facts : Calories 242 g, Fat 7 g, Fiber 5 g, Protein 2 g
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