Raspberry Pear Granola Crisp Recipes

PEAR RASPBERRY CRISP

Pear Raspberry Crisp image

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

Ingredients

2 cups sliced peeled fresh pears
2 cups fresh or frozen raspberries
3/4 cup packed brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup all-purpose flour
3 tablespoons cold butter
1 cup cranberry almond whole grain cereal, lightly crushed
Vanilla ice cream, optional

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.

GRANOLA-TOPPED PEAR CRISP

Granola-Topped Pear Crisp image

"Lots of crunchy topping and just the right amount of sweetness make this a delicious dish. With fruit and granola, it's perfect for brunch or breakfast!" -Pat Habiger of Spearville, Kansas

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 medium pears, peeled and thinly sliced
2 tablespoons cornstarch
1/2 cup peach preserves, warmed
TOPPING:
1/3 cup all-purpose flour
1/3 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons cold butter
1 cup granola with fruit and nuts

Steps:

Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture. , Bake at 375° for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm.

Nutrition Facts : Calories 244 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 132mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

TRIPLE-BERRY GRANOLA CRISP

Triple-Berry Granola Crisp image

Go deliciously organic with three favorite berries baked with an oats & honey granola topping.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 9

Number Of Ingredients 7

Ingredients

1 bag (8 oz) Cascadian Farm® frozen organic blueberries
1 bag (10 oz) Cascadian Farm® frozen organic strawberries
1 bag (10 oz) Cascadian Farm® frozen organic raspberries
1/4 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups Cascadian Farm® organic oats & honey granola
Ice cream or whipped cream, if desired

Steps:

Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, mix frozen berries, sugar and flour until fruit is coated.
Bake uncovered 20 minutes. Stir fruit mixture. Sprinkle with granola.
Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 14 g, TransFat 0 g

PEAR AND RASPBERRY CRISP

Pear and Raspberry Crisp image

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

Ingredients

4 pears, peeled, sliced (about 4 cups)
1 cup fresh raspberries
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup finely crushed vanilla wafer cookies (about 25 cookies)
1/2 cup sliced almonds
3 tablespoons butter or margarine, melted
Vanilla ice cream, if desired

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

RASPBERRY PEAR CRISP

Raspberry Pear Crisp image

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

Ingredients

2 medium ripe pears, peeled and thinly sliced
3 cups fresh raspberries
2 tablespoons sugar
1 cup quick-cooking oats
1/4 cup honey
3 tablespoons margarine, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

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

Pear and Raspberry Crisp image

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

Ingredients

4 pears, sliced (about 4 cups)
1 cup raspberries
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon cinnamon
1 teaspoon vanilla
1 cup finely crushed vanilla wafer cookie (about 25)
1/2 cup sliced almonds
3 tablespoons butter, melted

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

Raspberry Crisp image

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

Ingredients

4 cups fresh or frozen raspberries
1/3 cup sugar
1/3 cup plus 3 tablespoons all-purpose flour, divided
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup cold butter, cubed

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.

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