Best 7 Pear And Dried Cherry Crisp With Coconut Almond Topping Recipes

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Indulge in a delightful culinary journey with our Pear and Dried Cherry Crisp with Coconut-Almond Topping, a symphony of flavors that will tantalize your taste buds. This delectable dessert combines the sweetness of pears and dried cherries with a crispy, coconut-almond topping, creating a textural masterpiece. Our collection of recipes offers variations to suit every palate, from a classic crisp to a gluten-free and vegan version. Embark on a baking adventure and discover the perfect crisp for your next gathering or cozy night in.

Let's cook with our recipes!

PEAR CRISP WITH ALMONDS



Pear Crisp with Almonds image

"I am always looking for something besides a cake or pie for the holidays and this crisp is surprisingly light. The flavor of the almonds with the pears is a winner. The almonds also add a great texture to the topping." - Alex Guarnaschelli

Provided by Food Network

Categories     dessert

Yield 8 Servings

Number Of Ingredients 13

About 3 pounds Bosc or Anjou pears, peeled and cored
1 tablespoon brown sugar
1 tablespoon lemon juice
Zest of 1 lemon
The topping:
3/4 cup all-purpose flour
1 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground, dried ginger
teaspoon ground nutmeg
1 stick (8 tablespoons) lightly salted butter, cut into cubes plus 1 tablespoon for greasing the baking dish
1 cup Fisher® Slivered Almonds, chopped

Steps:

  • 1. Preheat the oven to 375 degrees F.
  • 2.Pears: Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
  • 3. Topping: Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
  • 4. Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving.

PEAR AND DRIED CHERRY CRISP WITH COCONUT-ALMOND TOPPING



Pear and Dried Cherry Crisp with Coconut-Almond Topping image

Categories     Fruit     Dessert     Bake     Thanksgiving     High Fiber     Pear     Cherry     Coconut     Almond     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 17

Topping
3/4 cup all purpose flour
1/4 cup packed dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
7 tablespoons chilled butter, cut into pieces
3/4 cup shredded sweetened coconut
2/3 cup sliced almonds (about 2 3/4 ounces)
Fruit
3 1/2 pounds pears, peeled, cored, cut into 1/2-inch-thick wedges
1 1/3 cups dried tart cherries or raisins
2/3 cup packed dark brown sugar
2 tablespoons all purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons (1/4 stick) butter
Vanilla ice cream

Steps:

  • For Topping:
  • Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
  • For Fruit:
  • Preheat oven to 375° F. Butter 13 x 9x2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream.

PEAR AND CHERRY CRISP WITH ALMOND CUSTARD SAUCE



Pear and Cherry Crisp with Almond Custard Sauce image

Looking for a baked dessert recipe? Then check out this fruits crisp with a nutty custard sauce.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 13

3/4 cup quick-cooking oats
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter or margarine, melted
2 tablespoons dried cherries
4 medium pears, peeled, cored and sliced (4 cups)
1 cup frozen pitted tart cherries
1/3 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon almond extract
2 containers (4 oz each) refrigerated vanilla fat-free pudding
1/4 cup fat-free half-and-half
1/4 teaspoon almond extract

Steps:

  • Heat oven to 375°F. In small bowl, mix oats, brown sugar, 3 tablespoons flour and the butter until crumbly. Stir in dried cherries; set aside.
  • In 8-inch square (2-quart) glass baking dish, mix remaining fruit crisp ingredients. Sprinkle oat mixture over filling; press slightly.
  • Bake 30 to 35 minutes or until topping is golden brown and mixture is bubbly. Cool 15 minutes.
  • Meanwhile, in small bowl, mix all sauce ingredients. Serve fruit crisp with sauce.

Nutrition Facts : Calories 260, Carbohydrate 53 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 35 g, TransFat 0 g

APPLE, PEAR, AND DRIED-CHERRY CRUMBLE



Apple, Pear, and Dried-Cherry Crumble image

Categories     Milk/Cream     Dessert     Bake     Dried Fruit     Apple     Pear     Cherry     Fall     Maple Syrup     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1 cup sugar
3 tablespoons plus 1 1/2 cups all purpose flour
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground nutmeg
4 large Granny Smith apples, peeled, cored, cut into 1/4-inch-thick slices (about 4 cups)
2 large pears, peeled, cored, cut into 1/4-inch-thick slices (about 3 cups)
1 cup dried cherries (about 6 ounces)
1 tablespoon fresh lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
1 1/2 teaspoons finely grated lemon peel
1 cup chilled whipping cream
6 tablespoons pure maple syrup (preferably grade B)
Vanilla ice cream

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch oval ceramic baking dish. Mix 1 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and nutmeg in large bowl. Add apples, pears, and dried cherries to bowl; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.
  • Using fingertips, mix butter, brown sugar, lemon peel, remaining 1 1/2 cups flour, and remaining 1 teaspoon cinnamon in medium bowl until moist clumps form. Crumble butter mixture over fruit.
  • Bake until fruit bubbles at edges and crumble is crisp and beginning to brown on top, about 1 hour. Cool about 20 minutes.
  • Meanwhile, beat cream in medium bowl until peaks form. Gradually whisk in maple syrup.
  • Spoon crumble into bowls and serve with vanilla ice cream and maple cream.

PEAR CRISPS WITH DRIED SOUR CHERRIES



Pear Crisps with Dried Sour Cherries image

Provided by Claudia Fleming

Categories     Fruit     Dessert     Bake     Pear     Cherry     Almond     Red Wine     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 cup dried sour cherries
Water or fruity red wine, such as a Zinfandel, to cover
8 ripe pears, (about 2 1/4 pounds), peeled, cored, and sliced (5 cups)
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1/3 cup plus 1 tablespoon coarsely ground almonds, toasted
1/4 cup firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature

Steps:

  • 1. In a small saucepan, combine the cherries with enough water or wine (or a combination) to cover them by 2 inches. Bring the mixture to a simmer over medium heat, then turn off the heat and let cool. Let the cherries soak overnight in the refrigerator, or for at least 8 hours, until they are plump and soft. Drain the cherries, reserving the juices.
  • 2. In a large bowl, combine the pears, drained cherries, and 1/4 cup of the granulated sugar and toss well. Mix in 1/2 of the cherry soaking liquid, or whatever cherry soaking liquid is left plus enough water to make 1/2 cup. Let the mixture stand for 30 minutes.
  • 3. Meanwhile, preheat oven to 375°F. In a large bowl, whisk together the remaining 1/4 cup of granulated sugar, the flour, almonds, brown sugar, cinnamon, and nutmeg. Slowly drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together in a ball. Break up any large crumbs with your fingers. The crumbs should be smaller than 1 inch in size (otherwise they won't cook all the way through).
  • 4. Spoon the fruit into eight 8-ounce ramekins and place them on a baking sheet. Evenly sprinkle the crumbs on top of the fruit. Bake the crisps until the filling is bubbling and the topping is browned, about 40 minutes. Serve hot or warm.

PEAR AND DRIED-CHERRY CRISP WITH NUTMEG-WALNUT STREUSEL



Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel image

Categories     Dessert     Bake     Dried Fruit     Pear     Cherry     Walnut     Fall     Winter     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 17

Streusel
1 1/4 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
1 1/2 cups coarsely chopped walnuts
Filling
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup orange juice
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups dried tart cherries (9 ounces)
4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)
Lightly sweetened whipped cream or vanilla ice cream

Steps:

  • For streusel:
  • Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.
  • For filling:
  • Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.
  • Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.

PEAR, DRIED CHERRY AND CHOCOLATE CHUNK CRISP



Pear, Dried Cherry and Chocolate Chunk Crisp image

Categories     Chocolate     Fruit     Dessert     Bake     Kid-Friendly     Pear     Cherry     Oat     Fall     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 19

Topping
1 1/4 cups old-fashioned oats
1 cup (packed) golden brown sugar
3/4 cup all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup chopped almonds
6 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into small chunks
Filling
4 pounds Anjou pears, peeled, cored, cut into 1/3-inch-thick slices
1 1/3 cups dried tart cherries
1/2 cup sugar
2 tablespoons all purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Vanilla frozen yogurt or ice cream

Steps:

  • For Topping
  • Mix first 6 ingredients in large bowl. Add butter and rub in with fingertips until moist clumps form. Mix in nuts and chocolate. (Can be prepared 2 days ahead. Cover and refrigerate.)
  • For Filling
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine all ingredients except frozen yogurt in large bowl; mix well.
  • Transfer filling to dish. Sprinkle topping over. Baked until pears are tender and topping is golden and crisps, about 55 minutes. Cool at least 20 minutes. Serve with frozen yogurt or ice cream.

Tips:

  • Use ripe pears: This will ensure that your crisp has the best flavor. If your pears are not ripe, you can ripen them by placing them in a paper bag at room temperature for a few days.
  • Don't overcook the pears: You want the pears to be tender but still hold their shape. If you overcook them, they will become mushy.
  • Use a variety of dried cherries: This will add different flavors and textures to your crisp. You can use tart cherries, sweet cherries, or a combination of both.
  • Make sure the topping is evenly distributed: This will ensure that the crisp bakes evenly.
  • Serve the crisp warm: This is when it is at its best. You can top it with whipped cream or ice cream, if desired.

Conclusion:

Pear and Dried Cherry Crisp with Coconut Almond Topping is a delicious and easy-to-make dessert. It is perfect for a weeknight dessert or a special occasion. The combination of pears, dried cherries, coconut, and almonds is irresistible. This crisp is sure to be a hit with everyone who tries it.

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