Quick Pear Cranberry Crisp Recipes

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CRANBERRY AND PEAR CRISP



Cranberry and Pear Crisp image

This dessert is perfect for that first autumn day you can feel a nip in the air. It's full of sweet, crunchy fall flavors. -Lori Choquette, Holyoke, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 16

4 medium pears, peeled and cut into 1-inch cubes
1/2 cup dried cranberries
2 tablespoons lemon juice
1/4 cup sugar
1 tablespoon all-purpose flour
2 teaspoons grated lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1/3 cup all-purpose flour
1/3 cup old-fashioned oats
1/3 cup packed brown sugar
1/4 cup ground flaxseed
1/4 teaspoon salt
2 tablespoons butter, melted
2 tablespoons canola oil

Steps:

  • In a large bowl, combine pears and cranberries; drizzle with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and nutmeg; stir into pear mixture. Transfer to an 8-in. square baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, oats, brown sugar, flax and salt. Stir in butter and oil until crumbly. Sprinkle over fruit mixture. Bake at 350° until topping is golden brown and fruit is tender, 35-40 minutes.

Nutrition Facts : Calories 241 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 101mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 5g fiber), Protein 2g protein.

PEAR-CRANBERRY CRISP



Pear-Cranberry Crisp image

A harvest of compliments will come your way when you dish up this warm and fruity dessert. It's perfect for Thanksgiving or Christmas.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 1h35m

Yield 12

Number Of Ingredients 11

5 cups sliced peeled pears (5 medium)
1 1/2 cups fresh or frozen cranberries
1 cup sugar
2 tablespoons all-purpose flour
2 teaspoons grated orange peel
1 cup oats
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup butter or margarine
1/2 cup chopped nuts
Whipped cream, if desired

Steps:

  • Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, toss pears, cranberries, sugar, 2 tablespoons flour and orange peel to coat. Spoon into baking dish.
  • In small bowl, mix oats, brown sugar and 1/3 cup flour. With fork or pastry blender, cut in butter until mixture is crumbly. Stir in nuts. Sprinkle evenly over fruit mixture.
  • Bake 30 to 40 minutes or until topping is golden brown and fruit is tender. Cool 30 minutes before serving. Serve warm with whipped cream.

Nutrition Facts : Calories 270, Carbohydrate 47 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 33 g, TransFat 0 g

PEAR CRANBERRY CRISP



Pear Cranberry Crisp image

"It's a pleasure to combine the tart cranberries we grow with sweet pears in this lovely crisp," reports Dot Angley of Carver, Massachusetts.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 15

6 cups sliced peeled pears
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
TOPPING:
1 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup cold butter, cubed
Whipped cream and fresh mint, optional

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.

Nutrition Facts : Calories 380 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 197mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 3g protein.

APPLE, CRANBERRY, AND PEAR CRISP



Apple, Cranberry, and Pear Crisp image

This is a variation of the traditional Apple Crisp that I dreamed up one day when I didn't have enough apples, and there were pears in the fruit bowl, and leftover toasted walnuts from something else. We love it. Cranberries can be substituted with raisins or dried cherries. Comice pears taste best with this recipe.

Provided by Barb Y

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
½ cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 ½ tablespoons lemon juice
½ cup all-purpose flour
½ cup packed brown sugar
½ cup quick cooking oats
¼ cup ground walnuts
½ cup butter

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.

Nutrition Facts : Calories 302.7 calories, Carbohydrate 45.9 g, Cholesterol 30.5 mg, Fat 13.7 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 87.1 mg, Sugar 30.4 g

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

CRANBERRY, APPLE & PEAR CRISP



Cranberry, Apple & Pear Crisp image

This warm and comforting Cranberry, Apple & Pear Crisp is the perfect THM E dessert - with easy ingredients! Swap out the THM Super Sweet Blend for your favorite low-glycemic sweetener (to taste) and you should be able to source all the ingredients locally!

Provided by Briana Thomas

Categories     Dessert

Time 1h20m

Yield 12-15

Number Of Ingredients 20

4 cups peeled, cored, and chopped Granny Smith apples
4 cups peeled, cored, and chopped D'Anjou pears
1 ½ cups cranberries
-
1 cup water
2 tablespoons THM Super Sweet Blend (or more, to taste)
2 teaspoons cinnamon
2 teaspoons molasses
2 teaspoons vanilla extract
½ teaspoon ground cloves
½ teaspoon salt
½ teaspoon xanthan gum
-
1 ½ cups old-fashioned oats (use gluten-free if necessary)
½ cup oat flour (use gluten-free if necessary)
2 teaspoons THM Super Sweet Blend
½ teaspoon cinnamon
¼ teaspoon salt
-
3 tablespoons salted butter (melted)

Steps:

  • Layer the apples, pears, and cranberries in a greased 9" x 13" baking pan.
  • Whisk the second section of ingredients together, adding the xanthan gum a little at a time while whisking so it doesn't clump.
  • Pour the sauce over the fruit in the pan and use a spatula to toss the fruit and sauce together and spread out the mixture evenly.
  • Whisk the dry ingredients for the topping together, then add the melted butter and mix well to distribute the butter evenly. Spread the topping mixture evenly over the fruit in the pan.
  • Cover with foil and bake at 350* for 30 minutes, then remove the foil and bake for another 30 minutes uncovered. Let the crisp cool for a few minutes before serving.
  • Enjoy with some low-fat, sugar-free ice cream such as my Low Fat Soft Serve recipe, or top with a dab of fat-free Reddi-wip. Stevia-sweetened low-fat vanilla Greek yogurt, some unsweetened almond or cashew milk, or even sugar-free "maple" syrup would be good toppings as well.

Nutrition Facts : Calories 154 Fat

CRANBERRY-PEAR CRISP



Cranberry-Pear Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound cranberries (thawed if frozen)
1 cup dried cranberries
1 1/2 cups sugar
2 teaspoons vanilla extract
3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces
1/2 teaspoon ground cinnamon
Pinch of ground allspice
1 cup plus 2 tablespoons all-purpose flour
1 cup pecans, chopped
1/4 cup old-fashioned rolled oats
1/4 teaspoon salt
1 stick unsalted butter, melted

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.

QUICK PEAR & CRANBERRY CRISP



Quick Pear & Cranberry Crisp image

Feeling nostalgic for an old-fashioned crisp but don't want to heat up the kitchen? Our Quick Pear & Cranberry Crisp is made in the microwave.

Provided by My Food and Family

Categories     Recipes

Time 38m

Yield 6 servings

Number Of Ingredients 8

4 pears, peeled, sliced
1/2 cup dried cranberries
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
2 Tbsp. water
1/2 cup crushed pecan shortbread cookies
1/4 cup old-fashioned or quick-cooking oats
1/4 cup chopped pecans
2 Tbsp. butter, melted

Steps:

  • Combine fruit in large bowl. Add dry gelatin mix and water; toss to evenly coat fruit. Spoon into 8-inch-square microwaveable dish.
  • Mix remaining ingredients; sprinkle over fruit mixture.
  • Microwave on HIGH 16 to 18 min. or until streusel topping is lightly browned, and fruit mixture is hot and bubbly. Cool slightly.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g

SNAPPY PEAR AND CRANBERRY CRUMBLE



Snappy Pear and Cranberry Crumble image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

1 cup all-purpose flour
1 cup finely crushed gingersnap cookies
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
4 pounds pears, peeled, cored and sliced 1/4 inch thick (8 to 10 medium)
1 1/2 cups chopped dried cranberries
1 cup granulated sugar
1/4 cup cornstarch
2 teaspoons orange zest plus 2 tablespoons orange juice
1 teaspoon vanilla extract
Butter, softened, for buttering the baking dish

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 AND CRANBERRY CRISP



Pear and Cranberry Crisp image

Categories     Dessert     Bake     Kid-Friendly     Quick & Easy     Cranberry     Pear     Winter     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 13

Topping
1 cup unbleached all purpose flour
2/3 cup firmly packed golden brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Filling
7 large firm ripe pears (about 3 1/2 pounds), peeled, cored, cut lengthwise into eighths
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • For topping:
  • Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.
  • For filling:
  • Position rack in center of oven and preheat to 350°F. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.
  • Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.

PEAR CRANBERRY CRISP



Pear Cranberry Crisp image

This rosy winter crisp is bursting with pears and cranberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3 very ripe pears, peeled, cored, and cut into chunks
1 cup whole cranberries
1/4 cup maple syrup
2 tablespoons lemon juice
1/2 cup oatmeal
1/4 cup brown sugar
1 tablespoon flour
1 tablespoon butter
1/2 cup Enlightened Creme Fraiche, or vanilla frozen yogurt

Steps:

  • Preheat the oven to 400 degrees.
  • In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside.
  • In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into an 8 X 8-inch baking dish and spoon the dry mixture over it.
  • Bake for 10 minutes, or until the topping is brown and crisp. Reduce the heat to 350 degrees and bake for 20 to 25 minutes more, or until the fruit is bubbling. Serve with Enlightened Creme Fraiche or vanilla frozen yogurt.

CRANBERRY PEAR CRISP



Cranberry Pear Crisp image

Provided by Nutrisimple.com

Time 1h

Yield 9

Number Of Ingredients 9

4 pear, diced
4 Tbsp. (60 mL) apple juice
1 tsp. (5 mL) cinnamon
1/2 cup (125 mL) whole-wheat or spelt flour
4 Tbsp. (60 mL) maple flakes
4 Tbsp. (60 mL) ground flaxseed
1/2 cup (125 mL) oats
3 Tbsp. (45 mL) canola oil
1/2 cup (125 mL) dried cranberries

Steps:

  • Preheat oven to 375°F (190°C).Oil a Pyrex baking dish.Cover the bottom with pears.Stir in apple juice.Combine dry ingredients and mix in canola oil.Sprinkle mixture over pears.Bake until topping is golden.Cool.Sprinkle cranberries over the topping.Enjoy.

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