PEAR CRANBERRY CRISP
"It's a pleasure to combine the tart cranberries we grow with sweet pears in this lovely crisp," reports Dot Angley of Carver, Massachusetts.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 380 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 197mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 3g protein.
APPLE, CRANBERRY, AND PEAR CRISP
This is a variation of the traditional Apple Crisp that I dreamed up one day when I didn't have enough apples, and there were pears in the fruit bowl, and leftover toasted walnuts from something else. We love it. Cranberries can be substituted with raisins or dried cherries. Comice pears taste best with this recipe.
Provided by Barb Y
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 45.9 g, Cholesterol 30.5 mg, Fat 13.7 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 87.1 mg, Sugar 30.4 g
SLOW COOKER CRANBERRY-PEAR CIDER
A festive, warm fall and winter beverage, perfect for Thanksgiving or Christmas.
Provided by chpmnk42
Categories Cider
Time 5h15m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 56.3 g, Fat 0.5 g, Fiber 11.7 g, Protein 1.6 g, Sodium 16.8 mg, Sugar 35.4 g
CRANBERRY-PEAR CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
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 AND CRANBERRY CRISP
This dessert looks so good I could just about eat the picture! The pears and the cranberries are plentiful this time of year. One word of caution: do NOT use the high setting on your slow cooker for this. It will cause the fruit to break down and become mushy. Slow and easy does it! Recipe & photo: kraftfoods.com
Provided by Ellen Bales @Starwriter
Categories Fruit Desserts
Number Of Ingredients 8
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.
PEAR, APPLE AND CRANBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F.
- Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
- For the topping:
- Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
SLOW-COOKER PEAR & CRANBERRY CRISP
What's better for fall than a spiced fruit crisp made with fresh pears and cranberries? Nothing. (And it's so worth the wait in the slow cooker!)
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 10 servings, about 1/2 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 1 g
CRANBERRY CRISP
A blend of cranberries and pecans make this crumble a dessert your guest will love! Made with Stevia In The Raw for reduced sugar and calories.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Butter an 8-inch square pan or 9-inch pie dish.
- In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
- In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw® 2 tablespoons Stevia In The Raw, salt, and nutmeg.
- Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
- Bake until fruit is bubbling and crumble is browned, 45 to 50 minutes.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 31.6 g, Cholesterol 22.9 mg, Fat 12.6 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 112.9 mg, Sugar 15.6 g
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