Ginger Cherry Pear Crisp With Oatmeal Topping Recipes

GINGER PEAR CRISP

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.

GINGER-CHERRY-PEAR CRISP WITH OATMEAL TOPPING

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of peas. Remove 1 cup crumb mixture to small bowl; stir in walnuts. Set aside for topping. Press remaining crumb mixture into bottom of dish.
• In another large bowl, toss pears, cherries, brown sugar and ginger; spoon over crust. Sprinkle reserved crumb/nut mixture over fruit.
• Bake 40 to 50 minutes or until topping is golden brown and edges are bubbly. Cool about 20 minutes. Serve warm.

CRISP TOPPING

Steps:

• In a large bowl, combine all ingredients. Using an electric mixer, beat on low until coarse crumbs form.

HARVEST PEAR CRISP WITH CANDIED GINGER

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.

FRESH PEAR GINGER CRISP

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.

CHERRY OATMEAL CRISP DESSERT

Steps:

• Spread pie filling into a greased 9-in. square baking pan. In a bowl, combine the next six ingredients. Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling. Bake at 375° for 35-40 minutes or until golden brown. Serve with whipped cream or ice cream if desired.

PEAR CRISP WITH GINGER

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.

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.

GINGER PEAR CRISP

Steps:

• Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.

PEAR AND DRIED CHERRY CRISP WITH COCONUT-ALMOND TOPPING

Steps:

• For Topping:
• Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
• For Fruit:
• Preheat oven to 375° F. Butter 13 x 9x2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream.

PEAR CRISP WITH OATMEAL TOPPING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Generously butter an 8-inch square baking pan.
• Peel the pears, cut out the stems, and scoop out the seeds and the fibers.
• Slice the fruit thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.
• Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.
• In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.
• Sprinkle the oat crumb topping evenly over the pear mixture.
• Bake for 35 to 45 minutes until the ​oat ​topping is browned and the pears are tender.
• Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream.

EASY PEACH CRISP WITH OATMEAL CRUMBLE

Steps:

• In a large bowl, add the sliced peaches, sugar, tapioca, lemon zest, lemon juice and almond extract. Toss to combine and let stand for 15 minutes to soften the tapioca. (See Notes on peeling the peaches)
• Preheat the oven to 350°F and butter a 3-quart ovenproof baking dish. Set a wire rack in a baking sheet and reserve. (See Notes)
• In another bowl, add the oats, flour, brown sugar, salt, nutmeg and nuts. Combine thoroughly.
• Using 2 forks or a pastry blender, incorporate the butter into the dry ingredients to a crumbly consistency. Set aside.
• Add the peaches to the prepared baking dish, sprinkle the topping evenly over the top of the peaches. Set the dish on the wire rack and transfer to the lower third of the preheated oven. Bake for 40-45 minutes or until the topping is lightly browned and the juices begin to bubble at the edges.
• Remove from the oven and allow to cool for 15 minutes. Serve with vanilla ice cream.