PEAR BLUEBERRY CRISP
This is one delicious treat to make with some fresh pears and blueberries. I had some frozen blueberries and they worked just as well. This is a wonderful combination and so yummy with the oatmeal crisp on top of the fruit. Of course, we couldn't resist heating some up tonight after dinner and pouring over top of some vanilla ice...
Provided by Kimberly Biegacki
Categories Other Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. Stir oats, 1/2 cup brown sugar, flour, nutmeg & cinnamon into pot. Stir in 1/4 cup melted butter. Set the Ninja to STOVETOP HIGH. Cook uncovered 15 minutes or until oat mixture is golden, stirring occasionally.
- 2. Remove the oat mixture from pot and spread on a plate. As it cools the mixture will become crisp and harden as it cools.
- 3. Add remaining 2 tbsp. of butter to pot. Set OVEN to 350 degrees for 20 minutes. Add sliced pears, blueberries, lemon juice and remaining brown sugar. Stir well, cover and cook 10 minutes.
- 4. Remove lid and cook another 10 minutes until liquid is reduced and pears are tender, stirring occasionally.
- 5. Remove the pear/blueberry mixture to a bowl and serve with the crisp.
- 6. We warmed some up tonight and served the Pear Blueberry Crisp over some Vanilla Bean Ice Cream. 4/30/13
FRESH PEAR AND BLUEBERRY CRISP
Prepare this Fresh Pear and Blueberry Crisp for the perfect dessert. Serve warm with a dollop of whipped topping-it doesn't get much better than this!
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven on 350°F.
- Combine pears, blueberries, nuts and lime zest in 2-qt. shallow casserole sprayed with cooking spray. Mix cookie crumbs, sugar and butter until crumbly; sprinkle over fruit mixture.
- Bake 30 min. or until hot and bubbly. Cool slightly.
- Meanwhile, mix dry pudding mix and milk in medium saucepan. Bring to boil on medium heat, stirring constantly. Let stand at room temperature. Serve crisp with warm vanilla pudding mixture and a dollop of COOL WHIP.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
PEAR-BLACKBERRY CRISP
I love making this recipe in the fall when I have an abundance of fresh pears from a nearby orchard. The unique combination of pears and blackberries really makes this dessert special. -Beth Fleming, Downers Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place pears and blackberries in a large bowl. Mix sugar and flour; toss with fruit. Transfer to a greased 13x9-in. baking dish., In a bowl, mix first five topping ingredients; cut in butter until crumbly. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 45-50 minutes.
Nutrition Facts : Calories 415 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 228mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 7g fiber), Protein 4g protein.
BLUEBERRY-PEAR CRISPS
This is a keeper for any recipe file! It's fast and easy and has that homemade goodness of fruit and buttery crunch all baked together!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Grease two 6-ounce custard cups. Mix pear and blueberries; divide between custard cups.
- Mix brown sugar, flour, oats and apple pie spice in small bowl. Cut in butter with pastry blender or fork until mixture is crumbly; sprinkle over fruit.
- Bake about 30 minutes or until topping is golden brown and pear is tender. Serve warm with cream.
Nutrition Facts : Calories 220, Carbohydrate 38 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 24 g, TransFat 0 g
PEAR-BLUEBERRY-GINGER CRISP (GLUTEN-FREE)
This amazing pear-blueberry crisp packs just the right amount of ginger to warm your tongue and accentuate the flavor of the fruit. Ginger is not only in the juicy fruit mixture but in the browned, buttery topping as well. My family raved about this, and it's clear that I will be asked to make it again and again... and quite possibly again. We enjoyed ours with a dollop of whipped cream, but it could be served with ice cream instead or it's completely capable of shining on its very own as well. I made this using organic and gluten-free ingredients, but it could easily be made with regular sugars and flours if desired.
Provided by MarthaStewartWanabe
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour. Toss gently to coat thoroughly.
- Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
- Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger. With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture. Top fruit with crumble mixture.
- Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
- Cool atop a wire rack for up to one hour. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.
Nutrition Facts : Calories 324.9, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 107.4, Carbohydrate 54.8, Fiber 2.5, Sugar 39.6, Protein 1.8
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