Chocolate Cherry Pear Crisp Recipes

CHOCOLATE CHERRY PEAR CRISP

Steps:

• Preheat the oven to 375°F and coat a 2-quart baking dish with butter or spray with oil.
• Add the pears, lemon juice, flour, salt, cinnamon, and sugar to a large mixing bowl. Toss to coat. Fold in the chocolate chips and cherries.
• In a separate mixing bowl, use a a fork to combine all of the topping ingredients until well-mixed.
• Pour the filling into the greased baking dish and use a spatula to level the filling.
• Sprinkle the topping evenly over the filling.
• Bake for 45-50 minutes, or until filling is tender and bubbling, and topping is golden.

CHOCOLATE-CHERRY CRISP

Steps:

• Heat oven to 350°F. In ungreased 8-inch square pan, spread pie filling.
• In medium bowl, mix Bisquick mix, brown sugar and oats. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.
• Bake 30 to 35 minutes or until very bubbly around edges. Serve warm.

PEAR, DRIED CHERRY AND CHOCOLATE CHUNK CRISP

Steps:

• For Topping
• Mix first 6 ingredients in large bowl. Add butter and rub in with fingertips until moist clumps form. Mix in nuts and chocolate. (Can be prepared 2 days ahead. Cover and refrigerate.)
• For Filling
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine all ingredients except frozen yogurt in large bowl; mix well.
• Transfer filling to dish. Sprinkle topping over. Baked until pears are tender and topping is golden and crisps, about 55 minutes. Cool at least 20 minutes. Serve with frozen yogurt or ice cream.

CHOCOLATE CHERRY CRISP

Steps:

• Preheat oven to 375*.
• Spoon pie filling into a 9-inch square baking dish.
• Combine flour, oats, brown sugar and cocoa powder in a medium bowl; mix well. Cut in butter with a pastry blender until coarse crumbs form.
• Sprinkle flour mixture over pie filling. Sprinkle with chocolate chunks.
• Bake crisp until filling is bubbly, about 40 minutes.
• Cool slightly on a wire rack and serve warm.

CHOCOLATE CHERRY CRISP

Steps:

• 1. Preheat oven to 375 degrees. Spoon pie filling into a 9-inch square baking dish (or dish of your choice!)
• 2. Combine flour, oats, brown sugar and cocoa powder in a medium bowl; mix well. Cut in butter with a pastry blender until coarse crumbs form.
• 3. Sprinkle flour mixture over pie filling. Sprinkle with chocolate chunks.
• 4. Bake crisp until filling is bubbly, about 40 minutes. Cool slightly on a wire rack and serve warm.

CHOCOLATE PEAR CRISP

Steps:

• If you're going to cook this immediately, preheat the oven to 160C/ gas 3 while you cook the pears on the hob. Otherwise you can leave the preheating until you're ready to cook the topping.(e.g. I made my pear filling ahead of time, so heated the oven while I made the topping).
• Peel (if desired), core and chop pears into small chunks.
• Place in a saucepan with lemon juice and sugar. Bring to the boil, then cover and cook for 10 minutes. Uncover and cook for a further 8-10 minutes to allow the liquids to thicken up.
• Divide between 4 ramekins, and if using, top with the liqueur.
• Sift the icing sugar and cocoa together, then stir in the ground almonds.
• Whisk the egg white until stiff, then fold into the dry ingredients. (It also works the other way round -- so don't worry).
• When the cocoa sugar almond mixture is combined with the egg white, it should be a stiff dropping consistency. Top the pear filled ramekins with it, it will spread and puff during cooking so it doesn't have to reach the edges or be enormously neat.
• Bake in the oven at 160 C/gas 3 until the topping is firm to the touch - 20-25 minutes. Serve hot or cold.