Pear Crisp With Almonds Recipes

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PEAR CRISP WITH ALMONDS



Pear Crisp with Almonds image

"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

About 3 pounds Bosc or Anjou pears, peeled and cored
1 tablespoon brown sugar
1 tablespoon lemon juice
Zest of 1 lemon
The topping:
3/4 cup all-purpose flour
1 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground, dried ginger
teaspoon ground nutmeg
1 stick (8 tablespoons) lightly salted butter, cut into cubes plus 1 tablespoon for greasing the baking dish
1 cup Fisher® Slivered Almonds, chopped

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 CRISP



Pear Crisp image

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

3/4 cup rolled oats
1/2 cup light brown sugar
1/2 cup sliced almonds
3 tablespoons unbleached all-purpose flour
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
6 Bosc pears (about 2 1/2 pounds)
2 tablespoons fresh lime juice
2 tablespoons granulated sugar
1 1/2 teaspoons freshly grated ginger
1/4 cup unbleached all-purpose flour
1/4 teaspoon kosher salt
Vanilla ice cream, for serving

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-ALMOND CRISP



Pear-Almond Crisp image

Provided by Sara Rimer

Categories     dessert

Time 2h

Yield Ten servings

Number Of Ingredients 10

4 pounds Bosc Pears, cored and peeled
1/2 cup Poire William (pear brandy)
2 tablespoons sugar
1/2 cup whole blanched almonds
1 3/4 cups flour
1 cup brown sugar
1 teaspoon cinnamon
2/3 cup unsalted butter, softened
1/2 cup crushed amaretti cookies
2 1/2 pints chilled heavy cream

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



Oatmeal, Almond, Pear and Plum Crisp image

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

1/2 cup quick-cooking oats
1/2 cup (packed) golden brown sugar
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 tablespoons sliced almonds
3 medium pears (about 18 ounces), peeled, cored, thinly sliced
3 large plums (about 10 ounces), halved, pitted, thinly sliced
2 tablespoons sugar
1 tablespoon fresh lemon juice
Pinch of ground nutmeg
Nonfat frozen yogurt (optional)

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.

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