Crumbly Pears Recipe - The Hot Plate
These baked pears their crisp topping will satisfy any dessert monster.
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Cinnamon Pear Muffins
Making cinnamon pear muffins for the holidays using Del Monte Bartlett Pears (sponsored post with BlogHer and Del Monte)
Harvest Pear Crisp Recipe (Making Classic Homemade Pear Crisp)
Making a harvest pear crisp recipe. In this recipe video, we'll show you how to make a classic pear crisp. This pear crisp recipe is perfect for the fall months and a great thanksgiving dessert idea! ➡️ SUBSCRIBE to Dished!
Cinnamon-spiced pears bake under a crunchy streusel topping in this easy pear crisp. Assemble the dessert ahead of time, and put it in the oven when guests arrive. Or bake it earlier in the day and serve it at room temperature. Serve with low-fat vanilla ice cream.
If you love this how to make classic harvest pear crisp recipe, let us know what you think in the comments below! #pears #dessert #dished
Ingredients for making harvest pear crisp:
6 cups bosc pears, cored and sliced
1 tablespoon fresh lemon juice
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
2/3 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
3 tablespoons cold butter
1 cup regular oats
1/2 cup sliced almonds (optional)
Instructions for making classic pear crisp:
- First in a large bowl add your pears
- Then add your fresh lemon juice
- Mix the two together
- Now in a separate bowl add your sugar to the bowl
- Followed by your cornstarch
- Then add your ground cinnamon
- Mix everything together
- Combine the contents of both bowls and mix
- In your baking dish pour in the pear mixture
- Now in a food processor add your flour
- And add the rest of your cinnamon
- Now add in your brown sugar and salt
- Now blend everything together
- You then want to add in your cold butter
- And blend everything together well
- Now add in your regular oats
- As well as your sliced almonds
- Give that a couple pules in the processor
- Now spread your oat mixture over the top of the pears
- Bake in the oven at 350F for 15 minutes
- Let cool and your harvest pear crisp is ready to serve
???? Pear Custard Pie Recipe! (How To Make a Crustless Pear Clafoutis)
???? Fresh Pear Bread Recipe (How to make Homemade Pear Bread)
➡️ If you recreate this homemade harvest pear crisp recipe please link and mention us in your video so we can find you and give you a shout out!
This homemade pear crisp recipe is part of our essential recipes series:
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Beth's Pear Spice Cake with Toasted Oats
#entertainingwithbeth #CookingChannel #PearCake
This Pear Spice Cake is a fantastic pear cake for fall entertaining! It's tender and moist and flavored with the most delicious fall spices. A great breakfast recipe or brunch cake recipe!
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BETH’S PEAR SPICE CAKE
Makes a 9x5 loaf
PRINT RECIPE HERE:
INGREDIENTS:
3/4 cup (180ml) of melted butter
1/3 cup (80ml) vegetable oil
¾ cup (135g) brown sugar
3 eggs
1/3 cup (80ml) of water
1 ½ (7.5ml) tsp vanilla extract
1 ¾ (210g) cup flour
1 tsp (5ml) baking soda
¾ tsp (3.75ml) salt
1 tsp (5ml) cinnamon
¼ tsp (1.25ml) ground ginger
¼ tsp (1.25ml) nutmeg
1/8 tsp (large pinch) ground cloves
2 ripe pears, any variety
1 tbsp (5g) old fashioned oats
dust with powdered sugar
METHOD:
Preheat oven to 350F (175C) and spray a 9x5 (23cm x 13cm) loaf pan with baking spray. Set aside.
In a large mixing bowl combine the butter, oil, brown sugar, eggs, water and vanilla. Whisk until smooth.
In a medium sized mixing bowl combine the flour, baking soda, salt, and spices. Whisk until combined.
Add the dry ingredients to the wet ingredients, whisking in thirds until combined.
Transfer batter to the loaf pan. Top with the sliced pears standing upright in alternating pattern. Sprinkle with oats.
Bake for 40-45 minutes until golden brown and risen and a toothpick comes out clean.
Allow to cool and remove cake from the tin and slice!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Caramelized Pears | Everyday Food with Sarah Carey
It's the day before Valentine's Day, and I'm going to guess that there's a 75 percent chance you're already a little sick of chocolate. Am I right? I won't tell your valentine (who probably already has a box of chocolates waiting for you for tomorrow), but I will give you this delicious nonchocolate dessert recipe to try.
Sarah's Tip of the Day:
All you need is some butter, a few pears, light-brown sugar, vanilla extract, a pinch of salt, and a scoop of vanilla ice cream (or frozen yogurt if you're feeling virtuous). Tune in to the video and I'll show you how to turn those simple ingredients into a delicious dessert with just one skillet and 15 minutes.
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Recipe Ingredients:
3 tablespoons unsalted butter
3 medium pears, such as Anjou or Bartlett, quartered and cored
1/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
Salt
Vanilla ice cream, for serving
Get the Full Recipe:
Nutritional Info:
Per serv, without ice cream (serves 6): 135 cal; 6 g fat; 0 g protein; 22 g carb; 3 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Caramelized Pears
Professional Baker Teaches You How To Make GLUTEN FREE PIE CRUST!
Chef Anna Olson is here to show you how to bake the perfect flourless Pear & Cranberry Pie! Have you always wondered how to bake a pie that contained no flour? Well wonder no longer, because the recipe it below and we encourage you to try it out for yourself!
Make sure to let us know in the comments how your pie adventure went!
Ingredients
Crust
2 cup brown rice flour
½ cup tapioca starch
¼ cup sugar
½ tsp salt
1 cup chilled cream cheese
1 cup chilled unsalted butter
2 egg whites
Fruit Filling
3 cup peeled and sliced Bartlett or Anjou pears (about 4 medium pears)
2 cup fresh or frozen cranberries
1 ½ cup sugar
2 Tbsp tapioca starch
2 tsp finely grated orange zest
1 tsp vanilla extract
¼ tsp ground allspice
1 egg, whisked with 2 Tbsp of water, for brushing
Directions
1. For the crust, combine the rice flour, tapioca starch, sugar and salt. Cut the cream cheese into large pieces and the butter into pieces about half that size (so that they work into the dough evenly) and cut in until the dough is a rough, crumbly texture. In a small bowl, whisk the whites until frothy and then add to the dough, mixing until it comes together. Shape the dough into 2 discs, wrap and chill until firm, about an hour.
2. For the filling, toss the pears and cranberries with the sugar, tapioca starch, zest, vanilla and allspice.
3. Preheat the oven to 375 F. Pull the first disc of pastry from the fridge, unwrap it, sprinkle lightly with rice flour and place it between 2 sheets of parchment paper. Roll the dough into a circle bout 12 inches across. Remove the top layer of parchment paper and transfer the pastry to a 9-inch pie plate and peel away the remaining layer of parchment. Fill the pie with the fruit filling.
4. Roll the second disc of dough in the same manner and place it on top of the fruit filling. Trim and pinch the edges of the dough and use scissors or a paring knife the cut holes in the top to allow steam to escape. Brush the top of the pie with the egg wash and place the pie on a parchment or foil-lined baking tray. Bake the pie for about 50 minutes, until the crust is a rich brown and the filling is bubbling. Cool the pie completely to room temperature before slicing, or chill and serve cold.
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