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Recipe for Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream by Dawn’s Recipes

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Recipe for Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream. This dish qualifies as a Intermediate level recipe. It should take you about 2 hr 50 min to make this recipe. The Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream recipe should make enough food for 6 servings.

You can add your own personal twist to this Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream recipe.

Ingredients for Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream

  • 2 3/4 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 2 1/2 cups brown sugar
  • 1 3/4 cups old-fashioned rolled oats
  • 1 3/4 cups chopped and toasted pecans
  • 1 3/4 teaspoons kosher salt
  • 3/4 cup (12 tablespoons) cold unsalted butter, cubed and diced
  • 2 Granny Smith apples
  • 2 anjou pears
  • 1 orange, zested and juiced
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1 lemon, zested and juiced
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • One 14-ounce can whole cranberry sauce
  • 1 cup pecans
  • 1 cup granulated sugar
  • 2 tablespoons unsalted butter
  • Pinch of kosher salt
  • 2 1/4 cups heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 cinnamon sticks
  • 5 large egg yolks
  • Butter, for greasing the dishes

Directions for Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream

  1. For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly.
  2. Chill until ready to use. Store leftover topping in the freezer.
  3. For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined
  4. For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled.
  5. For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks.
  6. Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes.
  7. Strain the mixture and divide among six 2- to 4-ounce small ramekins.
  8. To assemble the crisp: Preheat the oven to 325 degrees F.
  9. Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes.
  10. Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Apple Dessert
  • Fruit Dessert Recipes
  • Apple Recipes
  • Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Pear Recipes
  • Cranberry – Vaccinium erythrocarpumVaccinium macrocarponVaccinium microcarpumVaccinium oxycoccosCranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In Britain, cranberry may refer to the native species Vaccinium oxycoccos, while in North America, cranberry may refer to Vaccinium macrocarpon. Vaccinium oxycoccos is cultivated in central and northern Europe, while Vaccinium macrocarpon is cultivated throughout the northern United States, Canada and Chile. In some methods of classification, Oxycoccus is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere.Cranberries are low, creeping shrubs or vines up to 2 meters (7 ft) long and 5 to 20 centimeters (2 to 8 in) in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant; it is initially light green, turning red when ripe. It is edible, but with an acidic taste that usually overwhelms its sweetness.In 2017, the United States, Canada, and Chile accounted for 98% of the world production of cranberries. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas and Thanksgiving dinners in the United States and Canada, and at Christmas dinner in the United Kingdom.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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