Best Chocolate Pear Crisp Recipes
PEAR, DRIED CHERRY AND CHOCOLATE CHUNK CRISP
Categories Chocolate Fruit Dessert Bake Kid-Friendly Pear Cherry Oat Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 19
Steps:
- For Topping
- Mix first 6 ingredients in large bowl. Add butter and rub in with fingertips until moist clumps form. Mix in nuts and chocolate. (Can be prepared 2 days ahead. Cover and refrigerate.)
- For Filling
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine all ingredients except frozen yogurt in large bowl; mix well.
- Transfer filling to dish. Sprinkle topping over. Baked until pears are tender and topping is golden and crisps, about 55 minutes. Cool at least 20 minutes. Serve with frozen yogurt or ice cream.
CHOCOLATE PEAR CRISP
This delicious pud is lovely and rich, you'd never guess it contains zero saturated fat!
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/fan 140C/gas 3. Chop the pears into small pieces and put in a pan with the lemon juice and sugar. Bring to the boil, then cover and cook for 10 mins. Uncover, then cook for 8-10 mins more until the juices thicken up. Spoon into 4 x 150ml ramekins and add a teaspoon of liqueur to each, if using.
- For the topping, sift the icing sugar and cocoa into a bowl, then stir in the almonds. Whisk the egg white until stiff, then fold into the dry ingredients. Spoon over the pears and shake the ramekins to level the mixture. Bake for 20-25 mins until the topping is firm to the touch. Serve warm or cold.
Nutrition Facts : Calories 140 calories, Fat 4 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
PEAR CRISP WITH CRANBERRIES AND WHITE CHOCOLATE
This twist on a fall classic pear crisp can be tweaked to fit nearly any palate.
Provided by Melissa G.
Time 2h
Yield 10
Number Of Ingredients 13
Steps:
- Mix schnapps, white sugar, 1/2 teaspoon cinnamon, nutmeg, and ginger together in a large bowl until sugar dissolves. Add pears and cranberries and toss until fruit is completely coated. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking dish.
- Combine oats, flour, brown sugar, cold butter, remaining 1/2 teaspoon cinnamon, and salt in a food processor. Pulse until mixture forms large crumbles. Fold in white chocolate chips.
- Pour chilled fruit mixture into the prepared baking dish, leaving approximately 3/4 inch at the top. Sprinkle crumb mixture over the fruit, covering completely.
- Bake in the preheated oven until brown and bubbly, about 45 minutes.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 37.3 g, Cholesterol 25.7 mg, Fat 11.8 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 7.2 g, Sodium 70.3 mg, Sugar 24.8 g
CHOCOLATE PEAR CRISP
These individual pear crisps are from the BBC Good Food website, by Mary Cadogan. It's not a crumble type crisp, but a nice change if you've been eating oaty fruit crumbles all winter. As the topping has no butter it is a lighter option, and it also doesn't have any wheat flour, so is good for anyone avoiding that. When I made this, my 3 pears were past their best so ended up with only 3 instead of 4 portions. When cooking the pears, I omitted the sugar, used orange juice (ran out of lemons), whiskey and spiced it with some ginger. As it is practically fat-free I had no qualms about serving it with a dollop of cream...
Provided by Cat R.
Categories Dessert
Time 55m
Yield 4 desserts, 4 serving(s)
Number Of Ingredients 8
Steps:
- If you're going to cook this immediately, preheat the oven to 160C/ gas 3 while you cook the pears on the hob. Otherwise you can leave the preheating until you're ready to cook the topping.(e.g. I made my pear filling ahead of time, so heated the oven while I made the topping).
- Peel (if desired), core and chop pears into small chunks.
- Place in a saucepan with lemon juice and sugar. Bring to the boil, then cover and cook for 10 minutes. Uncover and cook for a further 8-10 minutes to allow the liquids to thicken up.
- Divide between 4 ramekins, and if using, top with the liqueur.
- Sift the icing sugar and cocoa together, then stir in the ground almonds.
- Whisk the egg white until stiff, then fold into the dry ingredients. (It also works the other way round -- so don't worry).
- When the cocoa sugar almond mixture is combined with the egg white, it should be a stiff dropping consistency. Top the pear filled ramekins with it, it will spread and puff during cooking so it doesn't have to reach the edges or be enormously neat.
- Bake in the oven at 160 C/gas 3 until the topping is firm to the touch - 20-25 minutes. Serve hot or cold.
Nutrition Facts :
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