Best Orgasmic Cranberry Pear Crisp Recipes

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CRANBERRY PEAR CRISP



Cranberry Pear Crisp image

This yummy fall recipe comes from the food section of the Oregonian newspaper. It is written for fresh or frozen cranberries, not dried. I have increased the amount of orange juice to 1/2 cup based on a review - I made the dish with the new, increased amount, and it was perfect. Because it's somewhat tart, I prefer serving with vanilla ice cream, but sweetened whipped cream is good, too.

Provided by appleydapply

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups fresh cranberries (this recipe is not for dried cranberries) or 2 cups frozen cranberries (this recipe is not for dried cranberries)
2 cups cored diced pears
1 cup granulated sugar
1/2 cup orange juice (preferable fresh-squeezed, from orange used for peel)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice or 1/4 teaspoon ground mace
1/4 cup brown sugar, packed
3 tablespoons all-purpose flour
1 teaspoon grated orange peel
1/4 cup butter, cut into small cubes
3/4 cup old-fashioned oatmeal or 3/4 cup quick-cooking oatmeal, uncooked
3/4 cup chopped walnuts
whipping cream (optional)
ice cream (optional)

Steps:

  • Preheat oven to 350.
  • Lightly grease a 1 1/2 quart casserole dish.
  • Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
  • In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
  • Bake 50 minutes, or until golden brown.
  • Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!

Nutrition Facts : Calories 436.1, Fat 18.1, SaturatedFat 5.9, Cholesterol 20.3, Sodium 72.9, Carbohydrate 68.9, Fiber 5.5, Sugar 51, Protein 4.5

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.

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

Here's a classic comfort food dessert designed to fit into your meal plan. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 8

4 firm ripe pears, sliced
1/4 cup packed brown sugar
1/8 teaspoon ground cinnamon
Pinch of ground allspice
1 tablespoon cold butter or no-trans-fat margarine, cut into small pieces
3/4 cup old-fashioned or quick-cooking oats
1/4 cup dried cranberries
2 tablespoons chopped walnuts

Steps:

  • Heat oven to 350°F. Coat an 8-inch square baking dish with cooking spray.
  • Arrange pear slices over bottom of dish. In small bowl, stir together sugar, cinnamon, and allspice. Sprinkle mixture over the pears. In small bowl, cut butter into oats with fork until finely crumbled. Add cranberries and walnuts. Toss to mix. Sprinkle evenly over pears.
  • Bake about 40 minutes or until bubbling.

Nutrition Facts : Calories 200, Carbohydrate 39 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 24 g, TransFat 0 g

PEAR, APPLE AND CRANBERRY CRISP



Pear, Apple and Cranberry Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 17

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
3/4 cup dried cranberries
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

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 PEAR CRANBERRY CRISP



Apple Pear Cranberry Crisp image

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

2 lbs ripe bosc pears (4 pears)
2 lbs firm macoun apples (6 apples)
2 cups fresh cranberries, frozen if desired
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 lb cold salted butter, diced

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

APPLE CRANBERRY PEAR CRISP



Apple Cranberry Pear Crisp image

Make and share this Apple Cranberry Pear Crisp recipe from Food.com.

Provided by Poor College Kid

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter, reduced-fat
2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup almonds, chopped
1/2 cup oats
1 tablespoon flour
1/4 cup dried cranberries
1 pear, chopped
2 green apples, chopped
1 teaspoon sugar

Steps:

  • Combine first seven ingredients in a food processor or mix by hand until clumps begin to form.
  • Combine fruits and sugar, possibly some additional cinnamon, into an 8-inch baking pan, sprayed with non-stick spray.
  • Pour crumble mixture over top and bake on 375 for 45 minutes or until top is golden brown and apples are tender.

Nutrition Facts : Calories 305.8, Fat 14.8, SaturatedFat 6.1, Cholesterol 22.9, Sodium 95.2, Carbohydrate 41.1, Fiber 6.7, Sugar 19.6, Protein 5.9

HARVEST PEAR CRISP



Harvest Pear Crisp image

Cinnamon-spiced pears bake under a crunchy streusel topping in this easy pear crisp. Assemble the dessert ahead of time, and put it in the oven when guests arrive. Or bake it earlier in the day and serve it at room temperature. Serve with low-fat vanilla ice cream. From Cooking Light magazine.

Provided by Andi the grate

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

6 cups pears, cored and cut lengthwise into 1/2-inch-thick slices or 3 lbs pears
1 tablespoon lemon juice
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon, divided
1/3 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
3 tablespoons butter, chilled cut into small pieces
1/3 cup oats, regular
1/4 cup walnuts, coarsely chopped

Steps:

  • Preheat oven to 375°.
  • Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
  • Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.

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