PEAR BLUEBERRY CRISP RECIPES

Name: Blueberry-Oatmeal Crisp
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 to 8 servings
Ingredients: Unsalted butter, for the baking dishu00A0; Filling:; 6 cups blueberries; 1/2 cup granulated sugar; 3 tablespoons all-purpose flour; 2 tablespoons fresh lemon juice; Pinch kosher salt; Topping:; 3/4 cup packed light brown sugar; 3/4 cup all-purpose flour; 1/2 cup old-fashioned rolled oats; 1/2 cup almonds or hazelnuts, chopped; 1/2 teaspoon grated lemon zest; 1/4 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 6 tablespoons cold unsalted butter, cut into 2-inch pieces

BLUEBERRY-OATMEAL CRISP RECIPE | FOOD NETWORK KITCHEN ...

Blueberry-Oatmeal Crisp Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories dessert

Total Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

Unsalted butter, for the baking dish
Filling:
6 cups blueberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Pinch kosher salt
Topping:
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup almonds or hazelnuts, chopped
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 2-inch pieces

Steps:

Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

PEAR CLAFOUTI RECIPE | INA GARTEN | FOOD NETWORK

Pear Clafouti Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

Steps:

Preheat the oven to 375 degrees F.
Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

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