Pear Pistachio Crisp Recipes

PEAR AND PISTACHIO CRISP

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-inch round baking dish with the nonstick cooking spray.
• Peel and core the pears; then dice the fruit. Transfer to a large bowl and toss with the cinnamon and lemon juice. Set aside.
• Mix the oats, sugar, flour and salt together in a medium bowl. Add the butter and use your fingers to work the butter into the flour until the mixture comes together and the crumbles are about the size of peas. Mix in the pistachios and set aside.
• Pour the pears into the baking dish and top them with the oat mixture. Bake until the top is brown and the pears are bubbly, 40 to 45 minutes. Serve warm with vanilla ice cream or plain Greek yogurt, if desired.

PEAR PISTACHIO CRISP

Steps:

• Preheat oven to 350° F.
• In a bowl, combine the pears and cinnamon and toss to combine. Toss in the lemon juice.
• In a separate bowl, whisk together the oats, flour, brown sugar, and salt.
• Working with your fingers, crumble the butter into the flour mixture until it is combined and about the size of peas. Mix in the pistachios and set aside.
• Pour the pears into a greased 8-inch baking dish and cover with the oat mixture.
• Bake for 40-45 minutes.

CLASSIC PEAR CRISP

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.

PISTACHIO CRISPS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream together the butter and salt while slowly adding the powdered sugar. Add the nuts, vanilla and flour and mix until well blended.
• On a lightly floured surface, roll out dough in the shape of logs about 1/2 inch in diameter. Cut into 1 1/2 inch pieces and bake for 15 to 18 minutes.
• Roll cookies in powdered sugar when they are still warm. Let cool on wire racks.