PEAR AND RASPBERRY CRISP
Top tender pears and raspberries with a nutty, cookie crumb topping for a delectable dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
- In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
- Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 35 g, TransFat 1 g
PEAR RASPBERRY CRISP
We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. -Fancheon Resler, Bluffton, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.
Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 5g fiber), Protein 2g protein.
PEAR CRISP
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
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.
PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
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
RASPBERRY PEAR CRISP
I made this easy and delicious dessert for a family dinner. Everyone loved it, even my 21 year old brother, and if he had something good to say about his sisters cooking it must really be amazing! He who only knows how to cook kraft dinner asked for the recipe. Next time I'll have to make a double batch! PSST! I found it in the Taste of Home 2005 Annual Recipes.
Provided by MandieBoo
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place pears in an 8-inch square baking dish coated with non-stick cooking spray.
- Sprinkle pears with raspberries and sugar.
- In a bowl, combine the remaining ingredients.
- Sprinkle over berries.
- Bake, uncovered, at 350 degrees for 30-35 minutes or until pears are tender and mixture is bubbly.
- Serve warm.
- Excellent with vanilla ice cream, especially if you drizzle the juice over the ice cream.
- Diabetic Exchange is 2 fruits.
PEAR AND RASPBERRY CRISP
This recipe is from one of the books I recieved in the Cookbook Swap. Great combination of flavours and easy to assemble. Serve with a scoop of vanilla ice cream.
Provided by Sageca
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven 350* In large bowl toss pears, raspberries, sugar, cornstarch,cinnamon and vanilla. In 8 or 9 inches square baking dish spread fruit mixture.
- In medium bowl mix remaining ingredients. Sprinkle over fruits.
- Bake 45-50 minutes or until pears are tender. Cool 13 minutes.
- Serve with ice cream and garnish withextra raspberries.
RASPBERRY CRISP
My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.
SPICED PEAR-RASPBERRY CRISP
Categories Berry Fruit Herb Dessert Christmas Thanksgiving Raspberry Pear Almond Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- Make topping:
- Combine first 5 ingredients in processor. Using on/off turns, process until nuts are finely chopped. Add butter. Using on/off turns, process until small clumps form. (Can be made 1 day ahead. Cover and refrigerate.)
- Make filling:
- Position rack in center of oven; preheat to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Place dish on baking sheet. Mix 1/2 cup sugar, flour, spices and salt in large bowl. Add pears; toss to coat. Add berries and lemon juice; toss gently to coat. Transfer to dish.
- Sprinkle topping over filling. Bake until liquid thickens and topping is golden, about 55 minutes. Cool 30 minutes.
- Beat cream, vanilla and 1 teaspoon sugar in large bowl until soft peaks form. Serve crisp with whipped cream.
APPLE, PEAR AND RASPBERRY CRISP
Steps:
- In large mixing bowl, add cubed apples,pears and raspberries. Toss with cinnamon,nutmeg,brown sugar and corn starch.
- Spray the bottom of baking dish with vegetable spray. Spoon mixture into dish.
- Mix the almonds,oatmeal,fresh bread crumbs,butter and brown sugar. Top apple pear mixture. Place in 350 degree oven for aproximately 30 minutes or until the apples are tender.
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