HARVEST PEAR CRISP WITH CANDIED GINGER
Provided by Carolyn Beth Weil
Categories Dessert Bake Thanksgiving High Fiber Pear Almond Oat Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- For topping:
- Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- For filling:
- Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 x 2-inch oval baking dish. Sprinkle topping over pear mixture.
- Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.
CLASSIC PEAR CRISP
Pears and crystallized ginger are baked under a crispy golden oat crust.
Provided by JAYDA
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 80.8 g, Cholesterol 39.7 mg, Fat 13.8 g, Fiber 9 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 97 mg, Sugar 47.4 g
PEAR AND GINGER CRISP WITH SPICED WHIPPED CREAM
This classic pear crisp is enlivened by freshly grated ginger. The toasted pecan topping is good enough to stand on it's own. A fragrant dollop of whipped cream infused with cinnamon, ginger and nutmeg is a delicious addition when serving.
Provided by MarieRynr
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375*F.
- Toast the pecans in the oven for about 8 mintues, then set aside.
- When cool enough to handle, chop coarsely.
- In a bowl, mix the flour, brownsugar, granulated sugar, cinnamon and a pinch of salt.
- Using a spoon, slowly stir in the butter.
- Add the pecans.
- In another bowl, mix the ginger, lemon juice, sugar and a pinch of salt.
- Mix in the sliced pears.
- Turn into a 2-2 1/2 QT baking dish and cover with the topping mixture.
- Bake until the topping is crisp and pears are soft when tested with the tip of a knife, about 40 minutes.
- Whip the cream, then beat in the sugar and spices.
- Serve with the warm crisp.
Nutrition Facts : Calories 583.7, Fat 33.2, SaturatedFat 17.1, Cholesterol 84.9, Sodium 26.3, Carbohydrate 72.7, Fiber 6.8, Sugar 43.9, Protein 4.7
GINGER PEAR CRISP
Steps:
- Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.
GINGER PEAR CRISP
Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
- Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
- Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 19.1 mg, Fat 14.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 120.3 mg, Sugar 25.1 g
FRESH PEAR GINGER CRISP
Gingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruit-pears.-Linda Robertson, Cozad, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. With clean hands, work butter into oat mixture until well combined. Refrigerate for 15 minutes., Place pears in a small bowl; add flour and toss to coat. Transfer to a greased 8-in. square baking dish; sprinkle with oat mixture. , Bake, uncovered, at 350° for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 268 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 189mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 2g protein.
GINGER APPLE-PEAR CRISP
Enjoy autumn aromas-apples, cinnamon and spices-in this delicious recipe. It's even better with a scoop of vanilla or pumpkin ice cream! Whipped cream is always an option. -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, toss the first 7 ingredients. Transfer to a greased 2-1/2-qt. baking dish., In another bowl, mix the first 6 topping ingredients; cut in butter until crumbly. Sprinkle over fruit., Bake until golden brown and fruit is tender, 40-45 minutes. Serve warm.
Nutrition Facts : Calories 295 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 250mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 5g fiber), Protein 3g protein.
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