Quick Pear Cranberry Crisp Recipes

PEAR-CRANBERRY CRISP

Steps:

• Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, toss pears, cranberries, sugar, 2 tablespoons flour and orange peel to coat. Spoon into baking dish.
• In small bowl, mix oats, brown sugar and 1/3 cup flour. With fork or pastry blender, cut in butter until mixture is crumbly. Stir in nuts. Sprinkle evenly over fruit mixture.
• Bake 30 to 40 minutes or until topping is golden brown and fruit is tender. Cool 30 minutes before serving. Serve warm with whipped cream.

CRANBERRY AND PEAR CRISP

Steps:

• In a large bowl, combine pears and cranberries; drizzle with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and nutmeg; stir into pear mixture. Transfer to an 8-in. square baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, oats, brown sugar, flax and salt. Stir in butter and oil until crumbly. Sprinkle over fruit mixture. Bake at 350° until topping is golden brown and fruit is tender, 35-40 minutes.

PEAR CRANBERRY CRISP

Steps:

• Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.

APPLE, CRANBERRY, AND PEAR CRISP

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.

QUICK PEAR & CRANBERRY CRISP

Steps:

• Combine fruit in large bowl. Add dry gelatin mix and water; toss to evenly coat fruit. Spoon into 8-inch-square microwaveable dish.
• Mix remaining ingredients; sprinkle over fruit mixture.
• Microwave on HIGH 16 to 18 min. or until streusel topping is lightly browned, and fruit mixture is hot and bubbly. Cool slightly.

PEAR CRANBERRY CRISP

Steps:

• Preheat the oven to 400 degrees.
• In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside.
• In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into an 8 X 8-inch baking dish and spoon the dry mixture over it.
• Bake for 10 minutes, or until the topping is brown and crisp. Reduce the heat to 350 degrees and bake for 20 to 25 minutes more, or until the fruit is bubbling. Serve with Enlightened Creme Fraiche or vanilla frozen yogurt.

CRANBERRY PEAR CRISP

Steps:

• Preheat oven to 350.
• Lightly grease a 1 1/2 quart casserole dish.
• Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
• In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
• Bake 50 minutes, or until golden brown.
• Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!

CRANBERRY-PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
• Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
• Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

ORGASMIC CRANBERRY PEAR CRISP!

Steps:

• Preheat the oven to 400°F.
• Peel and cut pears into 1/2 to 3/4-inch pieces to yield about 7 cups.
• In a medium bowl combine pears, 2 cups cranberries, 1/3 cup sugar and lemon juice, and toss; pour into a 9x13-inch pan or 3 quart baking dish (or divide into 8 ramekins).
• In food processor, chop butter till pea size clumps form, add oats, granulated and brown sugar, cinnamon, cloves, flour and pulse till large moist clumps form.
• Spoon the 'topping' over the fruit and bake until the topping is brown, crisp, and the fruit mixture is bubbling. About 1 hours 15 minute.
• Serve warm with vanilla ice cream.

PEAR AND CRANBERRY CRISP

Steps:

• For topping:
• Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.
• For filling:
• Position rack in center of oven and preheat to 350°F. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.
• Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.