Best Pumpkin Spice Crumble With Pear And Cranberry Recipes

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.

Pumpkin Crumble image

Provided by Food Network Kitchen

Categories dessert

Time 1h5m

Yield 12 to 14 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
Two 15-ounce cans pure pumpkin puree
2 cups half-and-half
1 1/2 cups granulated sugar
3 large eggs
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cardamom
1 teaspoon fine salt
1 cup old-fashioned rolled oats
1 cup dark brown sugar, packed
3/4 cup all-purpose flour
Whipped cream, for serving

Steps:

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter.
Whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt in a large bowl until well blended.
In another large bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
Serve room temperature or slightly warm with whipped cream on the side.