Pear And Dried Fruit Crisp With Nutmeg Walnut Streusel Recipes

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CLASSIC PEAR CRISP



Classic Pear Crisp image

Pears and crystallized ginger are baked under a crispy golden oat crust.

Provided by JAYDA

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 cup rolled oats
⅓ cup brown sugar
½ cup all-purpose flour
1 teaspoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
¼ cup butter
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 teaspoons finely chopped crystallized ginger
8 cups peeled and sliced pears
1 pint vanilla ice cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
  • In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
  • In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
  • Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 80.8 g, Cholesterol 39.7 mg, Fat 13.8 g, Fiber 9 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 97 mg, Sugar 47.4 g

PEAR CRISPS WITH DRIED SOUR CHERRIES



Pear Crisps with Dried Sour Cherries image

Provided by Claudia Fleming

Categories     Fruit     Dessert     Bake     Pear     Cherry     Almond     Red Wine     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 cup dried sour cherries
Water or fruity red wine, such as a Zinfandel, to cover
8 ripe pears, (about 2 1/4 pounds), peeled, cored, and sliced (5 cups)
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1/3 cup plus 1 tablespoon coarsely ground almonds, toasted
1/4 cup firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature

Steps:

  • 1. In a small saucepan, combine the cherries with enough water or wine (or a combination) to cover them by 2 inches. Bring the mixture to a simmer over medium heat, then turn off the heat and let cool. Let the cherries soak overnight in the refrigerator, or for at least 8 hours, until they are plump and soft. Drain the cherries, reserving the juices.
  • 2. In a large bowl, combine the pears, drained cherries, and 1/4 cup of the granulated sugar and toss well. Mix in 1/2 of the cherry soaking liquid, or whatever cherry soaking liquid is left plus enough water to make 1/2 cup. Let the mixture stand for 30 minutes.
  • 3. Meanwhile, preheat oven to 375°F. In a large bowl, whisk together the remaining 1/4 cup of granulated sugar, the flour, almonds, brown sugar, cinnamon, and nutmeg. Slowly drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together in a ball. Break up any large crumbs with your fingers. The crumbs should be smaller than 1 inch in size (otherwise they won't cook all the way through).
  • 4. Spoon the fruit into eight 8-ounce ramekins and place them on a baking sheet. Evenly sprinkle the crumbs on top of the fruit. Bake the crisps until the filling is bubbling and the topping is browned, about 40 minutes. Serve hot or warm.

PEAR AND DRIED-CHERRY CRISP WITH NUTMEG-WALNUT STREUSEL



Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel image

Categories     Dessert     Bake     Dried Fruit     Pear     Cherry     Walnut     Fall     Winter     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 17

Streusel
1 1/4 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
1 1/2 cups coarsely chopped walnuts
Filling
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup orange juice
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups dried tart cherries (9 ounces)
4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)
Lightly sweetened whipped cream or vanilla ice cream

Steps:

  • For streusel:
  • Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.
  • For filling:
  • Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.
  • Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.

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