Pear Cranberry Crumble Recipes

CRANBERRY PEAR CRUMBLE

Steps:

• Preheat the oven to 350 degrees.
• Combine the first six ingredients and place in a casserole dish. Mix together the oats and flour. Add the margarine and brown sugar and mix well until the margarine is incorporated into the oats. Add the cinnamon.
• Add the orange juice a little at a time until mixture is moist but still a little crumbly (you may not need all of the juice). Bake, covered, for 30 minutes. Uncover and bake for an additional 15 minutes until pears are soft and topping is browned.
• Comments: Two of fall's finest fruits combine for a sweet treat.

PUMPKIN SPICE CRUMBLE WITH PEAR AND CRANBERRY

Steps:

• Preheat the oven to 375 degrees F.
• For the crumble topping: In a food processor, combine the diced butter, granulated sugar, brown sugar, pecans, oats, flour, pumpkin spice and salt. Pulse in short bursts of 3 to 5 seconds until the mixture resembles little pebbles. Or combine in a bowl and mix well, then work the mixture by hand to the desired texture. Reserve, chilled. (The mixture may be refrigerated for up to 2 weeks or frozen indefinitely.)
• For the filling: Combine the pears and cranberries in a large bowl and sprinkle the cornstarch, granulated sugar, ginger, orange zest and salt over the fruit. Mix well to combine.
• Lightly grease a 13-by-9-inch baking dish with butter or cooking spray. Transfer the fruit mixture to the baking dish and spread into an even layer. Scatter the crumble topping over the fruit, covering it completely. Bake until bubbling and browned on top, about 40 minutes. Rest 10 minutes before serving.
• Serve with Pumpkin Spiced Whipped Cream, vanilla ice cream or Greek yogurt. For a unique flavor twist, try coffee ice cream.
• In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.

PEAR CRANBERRY CRISP

Steps:

• Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.

APPLE, CRANBERRY, AND PEAR CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
• Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
• In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
• Bake 45 minutes in the preheated oven, or until brown and crisp on top.

CRANBERRY-PEAR CRUMBLE

Steps:

• Position rack in lowest level of toaster oven and preheat to 350°F. Toss pears, orange zest, ginger, cardamom, pepper, 1/4 cup cranberries, 3 Tbsp. brown sugar, 2 Tbsp. flour, 2 Tbsp. butter, and 1/4 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 3/4 cup flour, 2/3 cup brown sugar, 8 Tbsp. butter, and 1/2 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 1/4 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.
• Serve crumble topped with scoops of ice cream, if you'd like.

CRANBERRY PECAN PEAR CRUMBLE

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.

PEAR-CRANBERRY CRUMBLE-CRISP

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

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.

PEAR-CRANBERRY CRUMBLE

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.

PEAR-CRANBERRY CRUMBLE

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-PEAR CRISP

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.

PEAR AND CRANBERRY CRUMBLE

Steps:

• Place a rack in the center of the oven and preheat oven to 350 degrees F. Take out an 8×8-inch baking dish and set aside. First prepare the filling. Cut the top stem and bottom butt off of each pear. The bottom will give you a stable base to peel the pears. Use a small paring knife to peel the pears. Slice each pear in half. Use a small teaspoon to gently run down the length of the inside of the pear, removing the fiberous inside spine, and then scooping out the seeds. Dice the pears into hearty bite-size chunks and place in baking dish. Pour cranberries into dish. Top with sugar, cinnamon, and lemon juice. Toss lightly and set aside. Next prepare the topping. Whisk together flour, brown sugar, raw sugar, cinnamon, nutmeg, salt, and oats. Add unsalted butter and incorporate with your fingers. Work the butter into the topping mixture until it is well incorporated and some butter bits are still the size of oat flakes or small peas. Add about 1/3 of the topping mixture to the pear and cranberry mixture. Toss to incorporate. Place the remaining topping on top of the mixture. Bake for 40-45 minutes, until bubbly and delicious smelling. Remove from oven and allow to cool for about 20 minutes before serving. This dish is perfect served warm with vanilla ice cream. Crumble lasts for up to 3 days, covered, in the fridge.