Best Apple Pear And Cranberry Crisp With Toffee Pecans And Cinnamon Ice Cream Recipes
PEAR, APPLE AND CRANBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F.
- Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
- For the topping:
- Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
APPLE, CRANBERRY, AND PEAR CRISP
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
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
APPLE PEAR CRANBERRY CRISP
Adapted from 2007 Ina Garten's recipe. I added the cranberries. They go so well with the pears and the apples, and fresh cranberries were in season and they go so well with the orange zest and juice. This crisp can be successfully frozen. I just made mine the other night, and I actually assembled it and froze it all, wrapped tightly in plastic wrap then aluminum foil, for 8 months!!! And it was delicious.
Provided by Citruholic
Categories Dessert
Time 1h25m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Peel, core and cut the pears and apples into large chunks.If you can't find Bosc Pears or Macoun Apples, use any pears or apples that are flavorful and will hold up well in baking. Canned fruit will NOT work in this recipe. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Carefully fold in fresh cranberries (frozen if freezing dish for later baking). Pour in a 9 x 12 x 2 oval baking dish (I used a 9 x 13 x 2 casserole dish, and it was fine. The oval may look prettier on the table).
- For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering completely. At this point for freezing, you can tightly cover the top with plastic wrap, and then triple wrap the entire dish with heavy-duty aluminum foil. Take a quart-size Ziploc bag and fold up your recipe paper, write the date on it, and tape it to the outside of the dish and put in your freezer.
- If baking immediately, place the dish on a sheet pan and baked for 55 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
- If going from freezer, remove from freezer, leave wrapped. Allow to thaw completely. Unwrap and bake as directed above. May require an extra 5-10 minutes. Keep an eye on it. Don't let the top get too brown.
- Serve warm with ice cream, whipped cream or a nice caramel sauce.
Nutrition Facts : Calories 680.8, Fat 24.4, SaturatedFat 14.8, Cholesterol 61, Sodium 284.4, Carbohydrate 116.2, Fiber 9.3, Sugar 75.6, Protein 5.6
CRANBERRY APPLE CRISP
Apple cranberry crisp is a wonderful dessert for fall, when both cranberries and apples are in season. The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.
Nutrition Facts : Calories 407 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 122mg sodium, Carbohydrate 66g carbohydrate (45g sugars, Fiber 4g fiber), Protein 4g protein.
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The Fruits
At the heart of the apple pear and cranberry crisp recipe is, of course, the three key fruits: apples, pears, and cranberries. These fruits come together to create a sweet-tart flavor profile that is perfect for a fall or winter dessert. Apples and pears are relatively mild in flavor, while cranberries add a pop of acidity that helps to balance out the sweetness. Depending on the recipe, the fruits may be combined with sugar, spices like cinnamon or nutmeg, and a touch of citrus juice to help brighten up the flavors.The Crisp Topping
A crisp topping is the perfect accompaniment to any fruit dessert, and the apple pear and cranberry crisp is no exception. A classic crisp topping is made with a combination of flour, sugar, oats, and butter, which is then baked until crispy and golden brown. Some recipes may also include nuts like pecans or almonds, which add an extra crunch and nuttiness to the dish. A crisp topping is a great way to add some texture to the dessert, and it also helps to soak up any juices that the fruit might release during baking.The Toffee Pecans
Toffee pecans are a delicious addition to any dessert, and they work particularly well in the apple pear and cranberry crisp recipe. To make toffee pecans, pecans are first toasted in the oven until fragrant and lightly browned. They are then coated in a mixture of sugar, butter, and vanilla and baked again until the sugar mixture forms a crispy, caramelized coating. The toffee pecans add a rich, decadent flavor to the dessert, and the contrast between the creamy nuts and the crunchy crisp topping is simply divine.The Cinnamon Ice Cream
Last but not least, the cinnamon ice cream is the perfect finishing touch to this dessert. Cinnamon has a warm, comforting flavor that pairs perfectly with the sweet-tart fruit and crispy topping. To make cinnamon ice cream, cinnamon is added to a classic custard base, which is then churned in an ice cream maker until thick and creamy. The result is a creamy, dreamy ice cream that is the perfect complement to the other flavors in the dish.Conclusion
In conclusion, the apple pear and cranberry crisp with toffee pecans and cinnamon ice cream is a dessert that is sure to please any palate. The combination of sweet and tart fruits with a crispy topping, crunchy toffee pecans, and creamy cinnamon ice cream is simply irresistible. Whether you're looking for a cozy dessert for a fall or winter evening or just want to treat yourself to something sweet, this recipe is definitely worth trying.Ingredients
- 4 peeled, cored, and sliced apples
- 4 peeled, cored, and sliced pears
- 1 cup cranberries
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup chopped toffee pecans
- 1/2 tsp cinnamon
- 1 pint vanilla ice cream
Preparation
- Preheat the oven to 375°F.
- In a large bowl, mix the sliced apples, pears, and cranberries.
- In a separate bowl, mix the brown sugar, flour, granulated sugar, and butter until crumbly.
- Stir in the chopped toffee pecans and cinnamon until incorporated.
- Mix the crumble mixture into the fruit mixture until evenly coated.
- Transfer the mixture to a greased 9x13 inch baking dish and spread it out evenly.
- Bake for 45 minutes or until the top is golden brown and the fruit is tender.
- While the crisp is baking, prepare the cinnamon ice cream by mixing a pint of vanilla ice cream with 1/2 tsp of cinnamon until well combined.
- Serve the warm crisp with a scoop of cinnamon ice cream on top.