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.
GRILLED CRANBERRY PEAR CRUMBLE
My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. -Ronna Farley, Rockville, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Toss pears and cranberries with sugar, flour and cinnamon. Place 1 tablespoon butter in a 9-in. cast-iron skillet. Place on grill rack over medium heat until butter is melted. Stir in fruit; grill, covered, until pears are tender, 15-20 minutes, stirring occasionally., For topping, mix melted butter and cinnamon; toss with granola. Sprinkle over pears. Grill, covered, 5 minutes. Serve warm.
Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 7g fiber), Protein 4g protein.
SNAPPY PEAR AND CRANBERRY CRUMBLE
Steps:
- Preheat the oven to 350 degrees F.
- For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
- For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
- Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.
PEAR-CRANBERRY CRUMBLE-CRISP
I created this to have a little bit healthier dessert and use some fresh pears I had. My family enjoyed it, and I wanted to post it before I forget! Make sure to use ripe, juicy pears. Great served with whipped cream or vanilla ice cream.
Provided by TexasToast R
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, toss pears with cornstarch. Add in cranberries, vanilla and brown sugar and stir gently to coat pears. Pour into an 8x8 pan.
- Mix dry ingredients for topping. Stir in melted butter and vanilla. Crumble over fruit mixture.
- Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for 15-20 minutes more or until topping is lightly golden and pears are tender. Serve warm with vanilla ice cream or whipped cream, if desired.
PEAR CRANBERRY CRUMBLE
Our Test Kitchen cooks got creative with this crumble. Pears provide a tasty change of pace from apples and other fruits that are more commonly used in pies and desserts. Cranberries add color, and spiced-up oats top off this old-fashioned dessert with a yummy crunch.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11x7-in. baking dish coated with cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears., In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350° for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 49g carbohydrate, Fiber 4g fiber), Protein 2g protein.
PEAR-CRANBERRY CRUMBLE
After embarking on an epic crumble bake-off, I came to the realization that just about any jumble of fruits wrapped in a crumble topping is a winner.
Provided by Cooking Channel
Categories dessert
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Gently toss the pears, cranberries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt together in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan. To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps.
- Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.
CRANBERRY PECAN PEAR CRUMBLE
This Cranberry Pecan Pear Crumble (or pear crisp as some may call it) is an easy pear and cranberry dessert that is "baked" in the slow cooker.
Provided by Karen Ciancio
Categories Dessert
Time 3h20m
Number Of Ingredients 13
Steps:
- Lightly grease the stoneware of a medium sized (approximately 4 quart) slow cooker.
- In the prepared stoneware, combine pears, cranberries, sugar and orange zest and juice. Stir to combine.
Nutrition Facts : Calories 385 kcal, Carbohydrate 74 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 11 mg, Fiber 9 g, Sugar 50 g, ServingSize 1 serving
PEAR-CRANBERRY CRUMBLE
This is a lovely dessert to put together on a fall night, when pears are ripe and the cinnamon adds a deep warmth to the flavors. Serving it warm is most delicious, but if you can't, no worries-it still tastes great.
Provided by Gordon Hamersley
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, oatmeal, brown sugar, and salt. Add the cold butter and mix on low speed until the topping just begins to come together and resembles large bits of chunky dough. Be careful not to mix so long that the dough comes together in a single large clump. Dump the topping into a bowl, using a fork to break it up a bit. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 350°F (175°C).
- In a large bowl gently toss the pears, cranberries, lemon juice, vanilla, cinnamon, nutmeg, sugar, salt, and flour just to evenly coat the berries. Turn the filling into a 1 1/2-quart baking dish. Top with the crumble topping, breaking up any large clumps with your fingers and spreading them evenly. There may be patches that aren't completely covered with crumbs, but don't worry as the topping will spread a bit as it bakes.
- Bake until the topping begins to brown and the filling is bubbling, about 40 minutes. Remove the crumble from the oven and let it cool somewhat before scooping and serving.
Nutrition Facts : ServingSize 1 portion, Calories 451 kcal, Carbohydrate 70 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 49 mg, Sodium 9 mg, Fiber 5 g, Sugar 43 g, UnsaturatedFat 6 g
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CRANBERRY-PEAR CRUMBLE RECIPE | BON APPéTIT
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Servings 6Estimated Reading Time 1 min
- Position rack in lowest level of toaster oven and preheat to 350°. Toss pears, orange zest, ginger, cardamom, pepper, ¼ cup cranberries, 3 Tbsp. brown sugar, 2 Tbsp. flour, 2 Tbsp. butter, and ¼ tsp. salt in a large bowl until pears are coated. Scrape into an 8x8" glass baking dish.
- Using an electric mixer on medium-low speed, beat oats, vanilla, and remaining ¾ cup flour, ⅔ cup brown sugar, 8 Tbsp. butter, and ½ tsp. salt in a medium bowl until mixture just comes together (it will resemble a crumbly cookie dough), about 2 minutes. Add almonds and remaining ¼ cup cranberries and mix on low speed until just incorporated.
- Evenly sprinkle crumb mixture over pear mixture. Cover loosely with foil and bake 40 minutes. Uncover and continue to bake until filling is bubbling and topping is browned, 15–20 minutes more.
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- Heat oven to 350 degrees F. In a food processor, pulse the flour, ginger, salt, and 1/4 cup sugar until combined.
- Transfer to a medium bowl and gently toss with the oats and almonds; refrigerate until ready to use.
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- Preheat the oven to 180ºC (350ºF) and lightly grease two small 10 cm (4 inch) ramekins with oil or butter.
- To make the crumble, whisk together the flour, oats, 3 tablespoons of coconut sugar, and cinnamon in a small bowl using a fork. Pour over the melted butter and toss with the fork until all the mixture is coated and resembles wet, clumpy sand. Set aside.
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- In a large bowl, combine the pears, cranberries, sugar, tapioca flour or cornstarch, orange zest, and cinnamon. Stir well. Add the juice. Stir to combine.
- For the crumble topping, in a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar. Add the melted butter and stir until the mixture forms pea-size and slightly larger clumps.
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- After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Chill in the refrigerator or freezer as you prepare the filling and crumble topping.
- Combine the pear chunks, cranberries, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl.
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