Pear And Cranberry Crumble Recipes

Steps:

• Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.

Steps:

• Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
• Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
• Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
• Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
• Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.

Steps:

• In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11x7-in. baking dish coated with cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears., In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350° for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.

Steps:

• Preheat the oven to 375 degrees F.
• For the crumble topping: In a food processor, combine the diced butter, granulated sugar, brown sugar, pecans, oats, flour, pumpkin spice and salt. Pulse in short bursts of 3 to 5 seconds until the mixture resembles little pebbles. Or combine in a bowl and mix well, then work the mixture by hand to the desired texture. Reserve, chilled. (The mixture may be refrigerated for up to 2 weeks or frozen indefinitely.)
• For the filling: Combine the pears and cranberries in a large bowl and sprinkle the cornstarch, granulated sugar, ginger, orange zest and salt over the fruit. Mix well to combine.
• Lightly grease a 13-by-9-inch baking dish with butter or cooking spray. Transfer the fruit mixture to the baking dish and spread into an even layer. Scatter the crumble topping over the fruit, covering it completely. Bake until bubbling and browned on top, about 40 minutes. Rest 10 minutes before serving.
• Serve with Pumpkin Spiced Whipped Cream, vanilla ice cream or Greek yogurt. For a unique flavor twist, try coffee ice cream.
• In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.

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.

Steps:

• Place a rack in the center of the oven and preheat oven to 350 degrees F. Take out an 8×8-inch baking dish and set aside. First prepare the filling. Cut the top stem and bottom butt off of each pear. The bottom will give you a stable base to peel the pears. Use a small paring knife to peel the pears. Slice each pear in half. Use a small teaspoon to gently run down the length of the inside of the pear, removing the fiberous inside spine, and then scooping out the seeds. Dice the pears into hearty bite-size chunks and place in baking dish. Pour cranberries into dish. Top with sugar, cinnamon, and lemon juice. Toss lightly and set aside. Next prepare the topping. Whisk together flour, brown sugar, raw sugar, cinnamon, nutmeg, salt, and oats. Add unsalted butter and incorporate with your fingers. Work the butter into the topping mixture until it is well incorporated and some butter bits are still the size of oat flakes or small peas. Add about 1/3 of the topping mixture to the pear and cranberry mixture. Toss to incorporate. Place the remaining topping on top of the mixture. Bake for 40-45 minutes, until bubbly and delicious smelling. Remove from oven and allow to cool for about 20 minutes before serving. This dish is perfect served warm with vanilla ice cream. Crumble lasts for up to 3 days, covered, in the fridge.

Steps:

• In a bowl, toss pears with cornstarch. Add in cranberries, vanilla and brown sugar and stir gently to coat pears. Pour into an 8x8 pan.
• Mix dry ingredients for topping. Stir in melted butter and vanilla. Crumble over fruit mixture.
• Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for 15-20 minutes more or until topping is lightly golden and pears are tender. Serve warm with vanilla ice cream or whipped cream, if desired.

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.