Slow Cooker Pear And Cranberry Crisp Recipes

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.

SLOW COOKER CRANBERRY-PEAR CIDER

Steps:

• Push cloves into the orange rind. Cut orange into quarters and place in a large slow cooker.
• Cut pears into quarters, leaving peels and cores. Place in the slow cooker, along with cranberries, cinnamon sticks, and whole nutmeg. Pour in water, cover, and cook on Low for 4 hours.
• Mash all ingredients with a whisk or potato masher. Continue to cook for 1 more hour.
• Strain all solids with a fine mesh sieve. Rinse out the slow cooker.
• Return the strained cider to the slow cooker. Pour in maple syrup and stir to combine. Add orange and pear slices, cranberries, and cinnamon sticks for garnish.

SLOW COOKER PEAR AND CRANBERRY CRISP

Steps:

• In a small bowl, mix dry pudding mix, 1/4 cup of the sugar, and cinnamon until well blended. Mix the fruit in a large bowl with 1/4 cup of the melted butter. Add the pudding mixture and mix lightly.
• Spoon into the slow cooker; cover with lid. Cook on LOW for 3 to 4 hours.
• While the mixture is cooking, combine the crushed wafers, nuts, remaining sugar and butter in a shallow microwaveable dish. Microwave on HIGH for 1 minute; stir. Microwave another 1-1/2 to 2 minutes or until golden brown, stirring every 30 seconds. Cool.
• Just before serving, sprinkle the dessert with crumb mixture. Top each serving with whipped topping, if desired--or vanilla ice cream!
• NOTE: do NOT cook on the HIGH setting of the slow cooker. This will cause the fruit to break down and become mushy.

SLOW-COOKER PEAR AND CRANBERRY CRISP

Steps:

• 1. Mix dry pudding mix, 1/4 c. sugar and cinnamon until blended. Toss fruit with 1/4 c. butter in large bowl. Add pudding mixture; mix lightly. Spoon into slow cooker; cover with lid. Cook on low 3-4 hrs. 2. Meanwhile, combine crushed wafers, nuts, remaining sugar and butter in shallow microwaveable dish. Microwave on high 1 min.; stir. Microwave 1 1/2-2 min. or until golden brown, stirring every 30 sec. Cool. 3. Sprinkle dessert with crumb mixture just before serving.

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.

SLOW-COOKER PEAR & CRANBERRY CRISP

Steps:

• Combine fruit in large bowl. Melt 1/4 cup butter; toss with fruit.
• Mix dry pudding mix, cinnamon and 1/4 cup sugar until blended. Add to fruit mixture; mix lightly. Spoon into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 3 to 4 hours.
• Meanwhile, microwave remaining butter in shallow microwaveable dish on HIGH 30 sec. or until melted. Add crushed wafers, nuts and remaining sugar; mix well. Microwave 1 min.; stir. Microwave 1-1/2 to 2 min. or until golden brown, stirring every 30 sec. Cool.
• Sprinkle dessert with crushed wafer mixture just before serving.

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.

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!