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
PEAR CRUMBLE PIE
I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. -Ruth Ann Stelfox of Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 300 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 131mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
PEAR AND APPLE CRUMBLE
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Lily Julow from Gainesville, FL
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In medium bowl, mix flour, baking powder and apple pie spice. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like rolled oats. Stir in 3 tablespoons granulated sugar and the brown sugar; set aside.
- Peel and core apples. Cut into quarters, then cut each quarter crosswise in half. Repeat with pears. In 4-quart Dutch oven, combine 2 tablespoons butter, 2 tablespoons granulated sugar and 2 tablespoons of the lemon juice. Heat over medium heat until butter is melted; stir in apples. Partly cover; cook 5 minutes, stirring occasionally.
- Add pears; cook and stir 1 to 2 minutes, depending on ripeness of pears. In small bowl, mix remaining 2 tablespoons lemon juice, the cornstarch and cinnamon; add to fruit mixture. Cook 2 to 3 minutes, stirring constantly, until thickened.
- Spoon fruit mixture into ungreased 9 1/2-inch glass deep-dish pie plate. Spoon topping evenly over fruit. Place pie plate on cookie sheet.
- Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or cool.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3, Fiber 4 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 30 g, TransFat 1/2 g
APPLE-PEAR CRUMBLE PIE
I found this easy, delicious dessert in Kraft Food & Family magazine when searching for something to take to a Thanksgiving-themed potluck dinner. Everyone raved about it, and there was a lot of happiness that I had been out of pumpkin at the time, forcing me to look for something else! You can change the amount of fruit you add depending on the size of the fruit and the size of your crust- the original called for 2 apples, but I could only get 1 in my crust.
Provided by Starrynews
Categories Pie
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F
- Prepare a crumb mixture by combining vanilla wafer crumbs, brown sugar, and butter, and mixing well.
- Place pie crust on cookie sheet.
- Spread cream cheese across bottom of the crust-- watch out because the dough could tear a bit, so take your time.
- Cover cream cheese with half of the crumb mixture.
- Combine fruit, sugar, flour, and cinnamon in a large bowl and toss to mix well.
- Spread fruit mixture into the pie and cover with the remaining crumb mixture.
- Bake for 35 minutes, when fruit is tender and crust is lightly browned.
- If necessary, you can cover loosely with foil to prevent crust from getting too well done after 25 minutes.
Nutrition Facts : Calories 252.6, Fat 14.6, SaturatedFat 6.9, Cholesterol 24.7, Sodium 162.4, Carbohydrate 29.2, Fiber 2, Sugar 16.3, Protein 2.5
CLASSIC APPLE CRUMB PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
- Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
- Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
APPLE PEAR CRUMBLE PIE
This is so delicious!! For best results, prepare using bakign apples such as Golden Delicious, McIntosh or Empire. You can substitute ground ginger for the ground cinnamon if you so desire.
Provided by Chef mariajane
Categories Pie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Mix wafer crumbs, brown sugar, and butter until well blended; set aside.
- Spread cream cheese carefully onto bottom of pie shell; sprinkle with half of the crumb mixture. Set aside. combine fruit in a large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie shell; sprinkle with remaining crumb mixture.
- Bake 45 minutes or until fruit is tender and pie shell is lightly browned, covering loosely with foil after 25 minutes, if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 282.6, Fat 15.6, SaturatedFat 9.1, Cholesterol 25.9, Sodium 156.5, Carbohydrate 34.7, Fiber 2, Sugar 21.1, Protein 2.5
APPLE AND PEAR STREUSEL PIE
You might think that a pastry chef would never recommend buying pie crusts but hey, its much better to make a pie with a pre-made crust than not to make a pie at all! For the best flavor, always look for the ones made with at least some butter, rather than all shortening. You can place the crust in a glass pie dish. That way you can check the bottom crust as it bakes and make sure it's getting nice and golden which to my mind is the most important step in pie-making. Nothing ruins a delicious pie like this classic combination of autumn fruits and warm spices faster than an undercooked, soggy bottom crust. You can mix the topping and keep it refrigerated for up to 7 days.
Provided by Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
- Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
- In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
- Let cool at least 30 minutes before serving. Serve warm or at room temperature.
EASY APPLE, PEAR, AND BLACKBERRY CRUMBLE
Super tasty, super easy recipe that is sure to please. Serve warm with custard, ice cream, or whipped cream.
Provided by Louise T
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch pie tins.
- Mix flour, margarine, and sugar together in a bowl using your hands until mixture is crumbly.
- Layer apples and pears in the bottom of the 3 pie tins; sprinkle blackberries over apples and pears. Evenly distribute flour mixture over the fruit mixture.
- Bake in the preheated oven until fruit is soft and topping is light brown, about 40 minutes.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 29.1 g, Fat 7.7 g, Fiber 3.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 115.1 mg, Sugar 16.6 g
APPLE AND PEAR CRUMBLE
This great dessert is from The New Vegetarian Epicure. I've used it with several combinations of fruit - basically whatever I have on hand - and it's always been good. While the apple and pear combination is excellent, I've also had great results with mixed berries (strawberry, raspberry, blueberry, cherries). An easy dessert with ingredients you probably have on hand.
Provided by pattikay in L.A.
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare fruit (peel, pit, whatever it takes). If large, cut into 1/4 thick slices.
- Toss in a bowl with lemon juice, sugar and raisins and a bit of nutmeg and cinnamon (I usually add allspice because I love it).
- Combine the flour, sugar, salt and spices.
- Cut in the butter and mix till mixture resembles coarse cornmeal. There should be no big chunks of butter left. (I usually do this with my hands - don't have a food processor).
- Sprinkle in the ice water, mix till the crumble mixture holds together and forms little clumps.
- Add the rolled oats and mix. If the mixture seems sticky, add more oats.
- Spread fruit evenly in a large glass or ceramic baking dish.
- Scatter topping evenly over the fruit, leaving some of it in larger chunks and some in fine crumbles.
- Bake the Crumble at 375 for about 40-45 minutes or until the top is crisp and brown and the juice is bubbling up around the edges.
- Serve it hot or warm, with ice cream, whipped cream, or all by itself.
Nutrition Facts : Calories 410.4, Fat 8.3, SaturatedFat 4.8, Cholesterol 19.1, Sodium 92.7, Carbohydrate 85.8, Fiber 7.6, Sugar 58.9, Protein 3.5
PEAR CRUMBLE PIE
This pear pie is a succulent baked dessert with a sweet crumble topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, gently toss pears, 3/4 cup of the sugar, the lemon peel and lemon juice. Spoon into frozen pie crust.
- In medium bowl, mix flour, remaining 1/2 cup sugar, the nutmeg, cinnamon and mace. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle evenly over pears. Place pie on cookie sheet.
- Bake 1 hour or until pears are tender and topping is lightly browned. Cool on cooling rack about 2 hours.
Nutrition Facts : Calories 340, Carbohydrate 64 g, Fat 2, Fiber 5 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 100 mg
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