an.
For the crumble, combine the oats, flour, sugar and coconut
r>To prepare topping: Combine oats, walnuts, brown sugar, flour and
Preheat oven to 350 degrees F (175 degrees C).
Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
Bake in the preheated oven until the top is golden brown, about 40 minutes.
Dice pears and place in a bowl.
Add wild blueberries and sugar and stir to combine. Divide mixture among four 2-cup heatproof ramekins.
In a bowl, combine flour, walnuts, and sugar. Drizzle butter over top and stir until coarse crumbs form.
Sprinkle evenly over top of fruit mixture. Bake in a 400F oven for about 20 minutes or until fruit is bubbly and top is golden. Let cool slightly.
Meanwhile, whip cream, vanilla sugar and cinnamon until firm peaks . Serve with pear crumble.
Mix together the cream cheese and pecans. Refrigerate until chilled.
Blend together the mayonnaise and cherry syrup. Refrigerate until chilled.
Arrange lettuce leaves on individual plates. Place a pear half on lettuce.
Place a round ball of cream cheese mixture in the pear half. Top with a spoonful of mayonnaise mixture and place one maraschino cherry on top.
Sprinkle with grated cheese and serve.
nd line base and sides with parchment paper.
Make cake
x7 inch rimmed baking tray with parchment paper.
In a
or the crumble topping, mix together flour, 1 cup oats, coconut oil
br>Toss in a bowl with lemon juice, sugar and raisins
side.
For the crumble topping, place oats, almonds and sugar in
Preheat oven to 350\u00b0F.
Mix sugar, flour and sour cream together.
Combine with strawberries and rhubarb and spoon into buttered gratin dish.
Make crumble by mixing oats, flour, and brown sugar together.
Rub in butter until mixture resembles coarse meal.
Scatter over rhubarb and strawberry mixture.
Bake 40 minutes.
Place 8 pear halves, cut-side up, in broiler-proof pan. Combine remaining ingredients.
Crumble over pears.
Broil 6-inches from heat for about 3 minutes, until browned.
or the topping, combine flour, oats, coconut and almonds. Heat butter
lace the pear wedges in a large bowl. Sprinkle with 1/3
Preheat oven to 350 degrees.
To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
To prepare filling, combine pear, cranberries, 2/3 cup brown sugar, and cornstarch in a large bowl; toss well to combine. Spoon pear mixture into pastry shell; sprinkle streusel over pear mixture.
Bake at 350 degrees for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack.
Preheat oven to 350\u00b0.
In a large mixing bowl, combine the pears, raspberries, brown sugar, flour, and nutmeg; toss to blend; spoon into an ungreased 8-inch square baking dish.
In another large bowl, combine the flour, oats, and brown sugar; mix well.
Drizzle in the melted butter and mix until the mixture is crumbly.
Sprinkle topping over fruit.
Bake for 45 to 50 minutes or until bubbly, golden brown and fruit is tender.
wash, if not remove with a peeler. Then cut them
Preheat oven to 375\u00b0F.
Drain peaches, reserve juice.
Put peaches in 8 x 8 (square) baking pan, sprinkle with 1 tsp sugar.
In a bowl, combine flour, oats, 1 tbsp sugar and cinnamon.
Cut in butter, top peaches with crumble, sprinkle with 1 tsp sugar.
For a softer, sweeter crumble, drizzle over some of reserved peach juice before baking.
Bake 30-40 minutes, or to desired crispness, serve warm.
Make crumble topping: Combine oats, nuts, brown sugar, flour and
ottom of pie shell; sprinkle with half of the crumb mixture