CRANBERRY-PEAR APPLE CRISP
With its crunchy golden topping and flavorful blend of tart cranberries and sweet apples and pears, this dessert makes a refreshing finish to heavy winter meals. -Lois Gelzer, Standish, Maine
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, toss the fruit, sugar and flour. Pour into a greased 13-in. x 9-in. baking dish. For topping, in a bowl, combine the brown sugar, flour, oats and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture. , Bake at 350° for 60-65 minutes or until fruit is tender and topping in golden brown.
Nutrition Facts : Calories 323 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 73mg sodium, Carbohydrate 65g carbohydrate (45g sugars, Fiber 5g fiber), Protein 3g protein.
PEAR RASPBERRY CRISP
We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. -Fancheon Resler, Bluffton, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.
Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 5g fiber), Protein 2g protein.
APPLE-RASPBERRY CRISP
A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.
Provided by Domestic Goddess
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
- In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
- Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g
APPLE AND PEAR CRISP
Steps:
- Preheat the oven to 350 degrees F.
- Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
- 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 the fruit completely.
- Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
APPLE, PEAR AND RASPBERRY CRISP
Steps:
- In large mixing bowl, add cubed apples,pears and raspberries. Toss with cinnamon,nutmeg,brown sugar and corn starch.
- Spray the bottom of baking dish with vegetable spray. Spoon mixture into dish.
- Mix the almonds,oatmeal,fresh bread crumbs,butter and brown sugar. Top apple pear mixture. Place in 350 degree oven for aproximately 30 minutes or until the apples are tender.
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.
RASPBERRY PEAR CRISP
I made this easy and delicious dessert for a family dinner. Everyone loved it, even my 21 year old brother, and if he had something good to say about his sisters cooking it must really be amazing! He who only knows how to cook kraft dinner asked for the recipe. Next time I'll have to make a double batch! PSST! I found it in the Taste of Home 2005 Annual Recipes.
Provided by MandieBoo
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place pears in an 8-inch square baking dish coated with non-stick cooking spray.
- Sprinkle pears with raspberries and sugar.
- In a bowl, combine the remaining ingredients.
- Sprinkle over berries.
- Bake, uncovered, at 350 degrees for 30-35 minutes or until pears are tender and mixture is bubbly.
- Serve warm.
- Excellent with vanilla ice cream, especially if you drizzle the juice over the ice cream.
- Diabetic Exchange is 2 fruits.
APPLE AND RASPBERRY CRISP
From Anne Lindsay cookbook. This uses the minimum amount of fat and sugar with lots of fruit and oatmeal for fiber. This tastes so good especially in the cool autumn months. I often use frozen mixed fruit like strawberry/blackberry/blueberry/raspberry.
Provided by mums the word
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In 2L (8 Cup) baking dish, combine apples and raspberries.
- In small bowl, combine sugar, flour, cinnamon. Add to fruit and toss to mix.
- For topping, combine rolled oats, sugar and cinnamon. With a pastry blender, cut in margarine until crumbly.
- Sprinkle over fruit.
- Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling. Serve warm or cold.
APPLE-RASPBERRY CRISP
Provided by Lisa Zwirn
Categories Berry Fruit Dessert Bake Fourth of July Thanksgiving Kid-Friendly Raspberry Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
- Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.
- Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream.
PEAR AND RASPBERRY CRISP
Top tender pears and raspberries with a nutty, cookie crumb topping for a delectable dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
- In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
- Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 35 g, TransFat 1 g
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- Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.
- Bake for 40-45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold.
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