Pear Ginger Crisp

Pear preserves are topped with a cinnamon-ginger crumble in this pear ginger crisp to create a simple cool-weather dessert. 

Pear ginger crisp is easy when you use your pear preserves! // savvyeat.com #autumn #dessert #pears

Last Thursday was one of those terrible, horrible, no good, very bad days. I just couldn’t seem to do anything right. I bought ingredients for and tested a recipe for the freelance piece that was due in three weeks…and not the one due in three days. I over-baked the taquitos I wanted to freeze. I tried to make myself pancakes, and they didn’t cook through. All of this was in the course of 90 minutes…let’s just say that things didn’t pick up from there.

At one point, I realized that I couldn’t remember if i had processed my pints of pear ginger preserves for 5 minutes or 10. So in my infinite wisdom, I decided to reprocess them, just in case. You’d think I would have realized that it was not the day to take on any technical cooking projects like canning, but no. So into the water bath canner they went…with no rings. Know what happens when you forget to put on the bands? The lids pop off and your preserves get flooded with hot water, that’s what happens.

So I was left with four pints of super-diluted pear preserves. I could have drained them, added some lemon juice, and then cooked and processed them again, but I knew they would all be mush by the end. So I just drained them most of the way, stuck them in the fridge, and committed to using them within a week or so.

Since I now have so many preserves in the fridge, I decided to make myself feel better about the loss (they are my favorite preserve in the winter, and now I only have two jars!) by turning some of them into a pear ginger crisp. At least I didn’t break this recipe like all the others on that day. The pear preserves are the perfect texture for a crisp, and the cinnamon ginger topping brings out the fall flavors.

Pear ginger crisp is a quick and easy dessert when you use your pear preserves! // savvyeat.com #autumn #fallrecipes #pears

Pear Ginger Crisp

Cook Time: 35 minutes

Yield: Serves 6

Pear Ginger Crisp

Pear ginger preserves are topped with a cinnamon-ginger crumble to create an easy cool-weather dessert.

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup oats
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cut into 8 pieces
  • 1 pint (2 cups) pear ginger preserves , drained

Instructions

  1. Preheat the oven to 350F and grease a 8" x 6" baking pan.
  2. Whisk the brown sugar, oats, flour, cinnamon, ginger and salt together. Cut in the butter using two knives, a pastry cutter or your hands until all the dry ingredients are worked in and the biggest pieces of butter are the size of coarse gravel.
  3. Pour the pears into the baking dish and spread the oat mixture in an even layer over the top.
  4. Bake at 350F for 30-35 minutes, or until the topping is crisp and crumbly. Serve warm.
http://www.savvyeat.com/pear-ginger-crisp/

Raspberry Almond Spritz Cookies

Raspberry Spritz Cookies #OXOGoodCookies // SavvyEat.com

I’m so excited to finally have the tools to make my own spritz cookies. I love their tender buttery flavor! Of course, when I thought about making spritz cookies, I knew I needed to find a way to work my preserves into the dough. Raspberry is one of the only fruits that is fresh in both the summer and fall, so using my raspberry preserves at this time of year seemed only natural.

I originally only used one spoonful of preserves, but the fruit flavor was masked by the rich dough. Another tablespoon of raspberry preserves did the trick, and now the cookies have a delicate raspberry and almond flavoring of which we just can’t get enough.

September is Childhood Cancer Awareness Month, and OXO is hosting their annual program to benefit Cookies for Kids’ Cancer, a nonprofit that was founded by two OXO employees after their son was diagnosed with pediatric cancer.  For every OXO item with the green “Cookies for Kids’ Cancer” sticker sold in September, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer.

OXO is also being incredibly generous and making a $100 donation to Cookies for Kids’ Cancer for each blogger who dedicates a post to their cookie campaign this month. Want to see what cookies my fellow bloggers have come up with for this program? Visit the #OXOGoodCookies Pinterest board for more baked goodness & some inspiration!

Raspberry Almond Spritz Cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Yield: Makes 6-7 dozen cookies

Raspberry Almond Spritz Cookies

These raspberry almond spritz cookies are fruity and buttery, thanks to the raspberry preserves in the dough, and are perfect for fall tea parties or coffee dates. Or, make them around the holidays to bring back some summer flavors!

Ingredients

  • 1/2 cup blanched almonds
  • 1 1/2 sticks (3/4 cup) butter, softened
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 2 tablespoons raspberry preserves
  • 1 teaspoon almond extract (vanilla will work as well)
  • 1/4 teaspoon salt
  • Pink gel food coloring
  • 2 1/4 cup all-purpose flour

Instructions

  1. Preheat the oven to 400F.
  2. Pulse the almonds in a food processor until they turn into a coarse meal. Be careful not to process the nuts too much, or you will end up with almond butter!
  3. Cream the butter with the sugar until fluffy and pale yellow.
  4. Mix in the egg, raspberry preserves, almond extract and salt until smooth. Stir in a drop or two of food coloring. I used two drops to make the cookies really pink, but if you want to use less, you'll have a nice pale pink color.
  5. Stir in the flour and almonds, mixing until just blended. If the dough feels really sticky, add more flour, 1 tablespoon at a time. Otherwise, the dough will get stuck in the cookie press and your shapes will look sloppy!
  6. Fill a cookie press with the dough and use as directed. Space the cookies 1 1/2" apart on an ungreased cookie sheet.
  7. Bake at 400F for 8-10 minutes. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
http://www.savvyeat.com/raspberry-almond-spritz-cookies/

* In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

Psst: OXO sent me a cookie press and spatulas and will be donating $100 to Cookies for Kids’ Cancer in my name, but I was not otherwise compensated for this post. I just wanted to support a good cause!

PS: Looking for more fall cookie inspiration? Check out my maple sugar cookies and malted chocolate chip cookies!

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