PEAR CRUMBLE RECIPE RECIPES

PEAR CRUMBLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pear Crumble Recipe: How to Make It - Taste of Home image

ORIGINALLY a pear crumble pie, I shortened this to a crumble when I often was too short of time to make a pie crust. I've also found canned pears work as well as fresh, so that makes it even easier to prepare. -Kezia Sullivan, Sackets Harbor, New York

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 servings.

Number Of Ingredients 10

Ingredients

3 medium pears, peeled and sliced
2 teaspoons lemon juice
3 tablespoons sugar
3 tablespoons old-fashioned oats
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Dash ground nutmeg
1 tablespoon cold butter
2 tablespoons chopped nuts

Steps:

Place pear slices in a greased 1-qt. baking dish. Sprinkle with lemon juice. In a large bowl, combine the sugar, oats, flour, cinnamon, ginger and nutmeg. , Cut in butter until crumbly; add nuts. Sprinkle over pears. Bake at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 376 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 59mg sodium, CarbohydrateContent 69g carbohydrate (45g sugars, FiberContent 7g fiber), ProteinContent 5g protein.

PEAR CRUMBLE RECIPE | LAND O’LAKES

Pear Crumble Recipe | Land O’Lakes image

This simple-to-prepare dessert recipe is just sweet enough to satisfy you after a leisurely dinner.

Provided by Land O'Lakes

Categories Cobbler Dessert Pear Fruit Dessert

Total Time 0 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
6 tablespoons Land O Lakes® Butter softened
3 to 4 ripe (5 cups) pears, peeled, thinly sliced
Land O Lakes® Half & Half if desired

Steps:

Heat oven to 375°F.
Combine flour, brown sugar, cinnamon and cardamom in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Layer pear slices evenly into ungreased 8-inch square baking pan. Spoon crumb mixture over pears.
Bake 30-40 minutes or until pears are tender and top is browned. Serve warm with half & half, if desired.

Nutrition Facts : Calories 280 calories, FatContent 12 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 30 milligrams, SodiumContent 105 milligrams, CarbohydrateContent 44 grams, FiberContent 5 grams, SugarContent grams, ProteinContent 2 grams

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PEAR CRUMBLE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. —Ruth Ann Stelfox of Raymond, Alberta
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Desserts
Calories 300 calories per serving

In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.

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As much as I love it with apples, a pear crumble with a bit of spicy ginger makes a lovely change
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 438 calories per serving

1. You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
2. Preheat your oven to 200ºC/400ºF/gas 6.
3. Sift the flour into a bowl and add the sugar, salt and ginger.
4. Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
5. To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
6. Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
7. Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
8. Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
9. Tip: This crumble will work well with apples instead, if you prefer.

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Category dessert

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.

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1. Preheat the oven to 190°C/375°F/gas 5.
2. Peel and core the apples, then quarter and cut in to chunks.
3. Put the apples into a pan with the sugar and 1 tablespoon of water, then cook over a low heat for 5 minutes to soften slightly, stirring occasionally, then tip into a small ovenproof baking dish.
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5. Add the sugar and mix through, then cover the fruit with the crumble mixture.
6. Bake for around 20 minutes, or until golden and cooked through.

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1. Preheat the oven to 190°C/375°F/gas 5.
2. Peel and core the apples, then quarter and cut in to chunks.
3. Put the apples into a pan with the sugar and 1 tablespoon of water, then cook over a low heat for 5 minutes to soften slightly, stirring occasionally, then tip into a small ovenproof baking dish.
4. Place the flour and oats in a bowl and mix well. Chop the butter into small cubes and add this to the oats and flour. Mix and rub in with your fingertips until it resembles an even crumb texture.
5. Add the sugar and mix through, then cover the fruit with the crumble mixture.
6. Bake for around 20 minutes, or until golden and cooked through.

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Bake the crumble for 45–55 minutes, or until the top is lightly brown and the liquid in the bottom is oozing up around the outside. Serve warm or hot with yoghurt, custard or, best of all, cold cream.

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