Best Snappy Pear And Cranberry Crumble Recipes

Cranberry-Pear Crumble image

Provided by Rick Martinez

Yield 6 servings

Number Of Ingredients 14

2 pounds Bosc or Bartlett pears, peeled, cut into 1" pieces
1 teaspoon finely grated orange zest
3/4 teaspoon ground ginger
1/2 teaspoons ground cardamom
Pinch of freshly ground black pepper
1/2 cup dried cranberries, divided
3 tablespoons plus 2/3 cup (packed) light brown sugar
2 tablespoons plus 3/4 cup all-purpose flour
10 tablespoons unsalted butter, cut into pieces, divided
3/4 teaspoon kosher salt, divided
1/2 cup old-fashioned oats
1 teaspoons vanilla extract
1/2 cup sliced almonds
Ice cream (for serving; optional)

Steps:

Position rack in lowest level of toaster oven and preheat to 350°F. Toss pears, orange zest, ginger, cardamom, pepper, 1/4 cup cranberries, 3 Tbsp. brown sugar, 2 Tbsp. flour, 2 Tbsp. butter, and 1/4 tsp. salt in a large bowl until pears are coated. Scrape into an 8x8" glass baking dish.
Using an electric mixer on medium-low speed, beat oats, vanilla, and remaining 3/4 cup flour, 2/3 cup brown sugar, 8 Tbsp. butter, and 1/2 tsp. salt in a medium bowl until mixture just comes together (it will resemble a crumbly cookie dough), about 2 minutes. Add almonds and remaining 1/4 cup cranberries and mix on low speed until just incorporated.
Evenly sprinkle crumb mixture over pear mixture. Cover loosely with foil and bake 40 minutes. Uncover and continue to bake until filling is bubbling and topping is browned, 15-20 minutes more.
Serve crumble topped with scoops of ice cream, if you'd like.

Pear Cranberry Crumble image

Provided by SweetySJD

Categories Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup unsweetened apple juice
1/3 cup dried cranberries
1/2 teaspoon vanilla extract
4 pears, firm and ripe, peeled, cored and cut into 12 slices each
3 tablespoons sugar
1/3 cup quick oats
1/4 cup brown sugar, packed
3 tablespoons flour
3 tablespoons whole wheat flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter, cold

Steps:

Preheat oven to 350 degrees.
In a small bowl, combine juice, cranberries and vanilla extract, let stand about 15 minutes.
Coat an 11x7x2-inch baking dish with cooking spray.
Arrange pear slices in dish, sprinkle with sugar.
Pour apple juice mixture over pears.
In a bowl, combine oats, brown sugar, flours, cinnamon and nutmeg.
Cut in butter until crumbly, sprinkle over pears.
Bake 40-45 minutes. Pears should be tender and topping should be golden brown.
Serve warm.

Nutrition Facts : Calories 240.5, Fat 4.5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.4, Carbohydrate 51.1, Fiber 6.2, Sugar 32.6, Protein 2.2

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.