Apple Pear Ginger Crisp Recipes

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APPLE AND PEAR CRUMBLE



Apple and Pear Crumble image

A great dessert that nobody can resist! Tastes great with vanilla ice cream.

Provided by Mel

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 ½ cups rolled oats
½ cup all-purpose flour
¾ cup brown sugar
½ cup butter, softened
2 cups peeled and diced apples
2 cups peeled and diced pears
¾ cup brown sugar
1 teaspoon ground cinnamon
½ cup sliced almonds, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
  • Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
  • Bake in the preheated oven until the top is golden brown, about 40 minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 55 g, Cholesterol 30.5 mg, Fat 15.7 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 7.7 g, Sodium 91.2 mg, Sugar 34.1 g

GINGER PEAR CRISP



Ginger Pear Crisp image

Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Yield 8

Number Of Ingredients 10

1 cup crushed gingersnap cookies
½ cup all-purpose flour
½ cup dark brown sugar
½ cup walnuts, pecans or slivered almonds, coarsely chopped OR 1/2 cup of old-fashioned oatmeal
5 tablespoons melted (not hot) butter
6 cups jarred or canned pears, packed in light syrup, cut into
¼ cup sugar
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 tablespoon cornstarch

Steps:

  • Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
  • Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
  • Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 19.1 mg, Fat 14.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 120.3 mg, Sugar 25.1 g

APPLE AND PEAR CRISP



Apple and Pear Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 16

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
  • For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
  • Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

THE BEST PALEO APPLE PEAR CRISP EVER (GLUTEN-FREE)



The Best Paleo Apple Pear Crisp Ever (gluten-free) image

The Best Paleo Apple Pear Crisp Ever made with a mix of apple and pears and topped with a gluten-free and refined sugar-free crumb topping.

Provided by Rachel

Categories     Dessert

Time 45m

Number Of Ingredients 15

2 large pears (I used Asian pears)
3 organic honey crisp apples (or your preferred apple)
1 teaspoon cinnamon
1 tablespoon melted coconut oil
5 tablespoons softened pasture-raised butter, ghee or coconut oil
2 tablespoons maple syrup*
1 cup raw almonds
1/2 cup raw pecans
1/2 cup almond flour*
2/3 cup unsweetened coconut flakes
1 teaspoon vanilla extract
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger

Steps:

  • Preheat oven to 350 degrees
  • Wash and slice the pears and apples and add to a 9-inch baking dish (round or square works)
  • Coat the apples and pears in coconut oil and cinnamon and mix well
  • In a food processor, pulse together the crumb ingredients a few times until a crumb-like dough forms
  • Add the crumb topping on top of the apples and pears and make sure it is covering majority of the dish
  • Bake in oven for 40-45 minutes and serve while warm
  • If topping with ice cream or yogurt, I recommend adding to plate then adding it so it doesn't melt in hot dish

PEAR GINGER CRUMBLE



Pear Ginger Crumble image

Provided by Ellie Krieger

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1/4 cup oat flour or whole wheat flour
2/3 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup canola oil
3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices
1 tablespoon fresh lemon juice
1 tablespoon freshly grated ginger
2 tablespoons sugar
1 1/2 tablespoons all-purpose flour
1 1/2 cups reduced-fat vanilla ice cream or frozen vanilla yogurt, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
  • For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
  • Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams

HARVEST PEAR CRISP WITH CANDIED GINGER



Harvest Pear Crisp with Candied Ginger image

Provided by Carolyn Beth Weil

Categories     Dessert     Bake     Thanksgiving     High Fiber     Pear     Almond     Oat     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Topping:
1/2 cup all purpose flour
1/2 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup old-fashioned oats
1/2 cup coarsely chopped whole raw almonds
1/4 cup 1/4-inch cubes crystallized ginger
Filling:
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
4 pounds firm but ripe pears (6 to 7 large), peeled, cored, cut into 1/2-inch cubes (about 6 cups)

Steps:

  • For topping:
  • Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • For filling:
  • Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 x 2-inch oval baking dish. Sprinkle topping over pear mixture.
  • Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.

HEALTHY PEAR AND APPLE CRISP



Healthy Pear and Apple Crisp image

Time 50m

Yield 6-8

Number Of Ingredients 22

Pear & Apple Filling:
3 ripe pears, cut into wedges
3 red delicious or granny smith apples, sliced into wedges
1 tablespoon tapioca starch (or arrowroot powder or cornstarch)
1 tablespoon lemon juice
¼ cup apple juice
¼ cup pure maple syrup
2 teaspoons ground cinnamon
1 teaspoon minced ginger root
Crisp Topping:
1¼ cup gluten free rolled oats
½ cup almond flour
¼ cup unsweetened shredded coconut
1 tablespoon coconut palm sugar
2 tablespoons raw pumpkin seeds
2 tablespoons hemp seeds
½ cup crushed raw walnuts
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons melted vegan butter (I used Earth Balance)
2 tablespoons melted coconut oil
¼ cup pure maple syrup

Steps:

  • Preheat the oven to 350 degrees.
  • In a large bowl combine filling ingredients and stir until apples and pears are completely coated.
  • Pour the pear and apple filling into a large oven-safe baking dish.
  • In the same large bowl used to make filling, add rolled oats, almond flour, shredded coconut, coconut palm sugar, pumpkin seeds, hemp seeds, walnuts, cinnamon, and salt and stir to combine.
  • In a smaller bowl whisk together the melted vegan butter, melted coconut oil, and maple syrup and pour into the bowl with the other topping ingredients, stir to combine.
  • Crumble the crisp topping over the filling in the baking dish and pack down gently.
  • Bake covered with lid or foil for 25 min, then remove lid/foil and continue baking for 15-20 more minutes or until top is golden and juices are bubbling around edges.
  • Remove from oven and let cool 20 minutes before serving.

PEAR CRISP WITH GINGER



Pear Crisp with Ginger image

With warm sweet pears and brown sugary goodness, pear crisp with ginger is hard to resist served warm and topped with a scoop of vanilla ice cream.

Provided by Rachel Gurk

Categories     Desserts

Time 55m

Number Of Ingredients 12

3 lbs. firm ripe pears, peeled, cored, and cut into ¼ inch slices
1 tablespoon freshly squeezed lemon juice
1 tablespoon peeled and grated fresh ginger (see note)
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
6 tablespoons unsalted butter, softened
1/2 cup whole wheat flour
1/2 cup old-fashioned rolled oats
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
⅛ teaspoon salt
Vanilla ice cream for serving, optional

Steps:

  • Preheat oven to 375°F. Prepare 8-inch square baking dish (or a 10 x 8-inch dish) by lightly spraying with cooking spray.
  • In a large bowl, combine pears, lemon juice, ginger, granulated sugar and flour, and stir until the pears are evenly coated. Arrange in baking dish.
  • In a large mixing bowl, combine butter, flour, oats, brown sugar, cinnamon, and salt. Use a pastry cutter, fork, or your fingers to blend the butter into the dry ingredients. The mixture should hold together in large clumps.
  • Sprinkle topping evenly over the pear mixture.
  • Bake for 40 minutes, or until filling is bubbling, pears are tender, and top is golden brown. Cool slightly before serving.
  • Serve warm with vanilla ice cream.

Nutrition Facts : ServingSize 1 of 8, Calories 331 kcal, Carbohydrate 59 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 53 mg, Fiber 7 g, Sugar 38 g, UnsaturatedFat 4 g

FRESH PEAR GINGER CRISP



Fresh Pear Ginger Crisp image

Gingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruit-pears.-Linda Robertson, Cozad, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 10

1 cup crushed gingersnap cookies (about 20 cookies)
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
1/3 cup butter, softened
7 medium pears (about 2-1/2 pounds), peeled and thinly sliced
2 tablespoons all-purpose flour
Vanilla ice cream, optional

Steps:

  • In a small bowl, combine the first six ingredients. With clean hands, work butter into oat mixture until well combined. Refrigerate for 15 minutes., Place pears in a small bowl; add flour and toss to coat. Transfer to a greased 8-in. square baking dish; sprinkle with oat mixture. , Bake, uncovered, at 350° for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm, with ice cream if desired.

Nutrition Facts : Calories 268 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 189mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 2g protein.

APPLE AND PEAR CRISP RECIPE



Apple and Pear Crisp Recipe image

Two varieties of apples go into our Apple and Pear Crisp: Granny Smith and McIntosh. We also used two semi-firm pears to get the right flavor combination. Our Apple and Pear Crisp will serve 6, and we guarantee there won't be a single bite left over. Top each bowlful with a scoop of vanilla ice cream for an extra treat and garnish with a sprinkling of cinnamon to reinforce the cinnamon flavor in the crisp. If you have leftover apple cores, don't throw them away. Check out our best uses for leftover apple cores. And don't forget about the peels! We'll also show you how to put your leftover apple peels to good use.

Provided by Southern Living Editors

Categories     Slow Cooker Recipes

Time 3h30m

Yield Serves 6

Number Of Ingredients 14

Vegetable cooking spray
4 cups peeled and sliced apples (Granny Smith and McIntosh)
2 semi-firm pears, cored and cut into eighths
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
1 cup regular oats
2 tablespoons all-purpose flour
1 cup sliced almonds, toasted
1/4 cup firmly packed light brown sugar
1/4 teaspoon ground ginger
1/2 cup melted butter

Steps:

  • Lightly grease a 6-quart slow cooker with cooking spray. Place fruit in bottom of slow cooker. Toss with granulated sugar, cinnamon, ginger, salt, and fresh lemon juice.
  • Stir together oats and remaining ingredients. Spoon over apple mixture. Cover and cook on HIGH 3 to 4 hours.

APPLE CRISP WITH GINGER



Apple Crisp with Ginger image

A fun twist on the standard apple crisp, this apple crisp with ginger is going to delight your taste buds and have you coming back for more and more!

Provided by Rachel Gurk

Categories     Desserts

Time 1h25m

Number Of Ingredients 12

6 cups chopped apples ((about 6 medium sized apples))
2 tablespoons peeled and finely chopped fresh ginger root
1/2 teaspoon lemon zest
1 teaspoon lemon juice ( (zest the lemon before juicing!))
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup rolled oats ((quick or old-fashioned, not steel-cut))
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg ( (use already ground if you have to))
2/3 cup packed brown sugar
6 tablespoons unsalted butter, softened

Steps:

  • Preheat oven to 350°F. Lightly spray a 10 by 8 inch baking pan with cooking spray. Set aside.
  • In a large bowl, mix ginger root, lemon zest, lemon juice, sugar, and cinnamon. Add apple chunks and mix thoroughly. Make sure the zest and ginger root are distributed equally throughout the apples. Put into baking dish.
  • In the same bowl that you used for the apple mixture, mix flour, oats, cinnamon, nutmeg, and brown sugar. Add the softened butter, and use two knives held together in your hand (or a pastry cutter or fork) to cut the butter into the dry ingredients. The mixture should hold together in large clumps.
  • Using a large spoon or your hand, sprinkle the crisp topping over the apple mixture. Put into preheated oven and bake 1 hour and 10 minutes, or until apples are soft and crisp is lightly browned on top. Cool slightly, and serve warm with ice cream, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 358 kcal, Carbohydrate 63 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 11 mg, Fiber 4 g, Sugar 45 g, TransFat 1 g, UnsaturatedFat 4 g

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