Easy Pear Crisp

by GettingFreedom on October 30, 2012

I often forget just how much my family loves pears.  Every year I wish I would purchase more than I did the year before, it just never seems to be enough!

This year was definitely no exception!  I purchased 20 pounds from Azure Standard with the intent of canning some pear butter.  Thankfully I was able to make a few batches of Almond Pear Scones and some Easy Pear Crisp for a potluck.  I finally recreated the Easy Pear Crisp recipe tonight so I could snap photos and record the real measurements. :)

Note to self::  Next year purchase at least 60 pounds of pears!

Easy Pear Crisp

Easy Pear Crisp


  • 5 Pears {Apples will also work!}
  • 2/3 cups Sugar
  • Topping Ingredients
  • 1½ cup flour
  • 3/4-1 cup oats
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • ½ teaspoon cinnamon
  • ½ cup pecans, chopped {optional}
  • 1 stick butter; melted


  1. Preheat oven to 350°.
  2. Peel, core, and dice pears. Place into an oven safe baking dish with 2/3 cup sugar.
  3. Stir together and set aside.
  4. For Topping
  5. Combine flour,oats, sugar, brown sugar, cinnamon, and pecans in a separate bowl.
  6. Drizzle melted butter over mixture and mix together with a fork until crumbly.
  7. Top pears with crumb topping.
  8. Bake at 350° for 30 minutes.

Serve warm with a scoop of ice cream and it’s pretty close heaven. :)


This post is part of Tempt My Tummy Tuesday and Tasty Tuesday.

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Strawberry Cheesecake Ice Cream

by GettingFreedom on July 19, 2012

While technically this Strawberry Cheesecake Ice Cream recipe should probably be called Strawberry Cheesecake Frozen Yogurt, to me if it’s dairy and it’s frozen–it’s ice cream!  Period.

I created this cheesecake ice cream as part of a virtual barbecue recipe contest.  Most people wouldn’t think of taking ice cream to a potluck, but this one is a must!  I packed this Strawberry Cheesecake Ice Cream to a recent outdoor church function in my cooler.  The creamy texture was just as creamy and frozen as when I left the house with it.–which was no small feat!

If you love my recipe please leave me a comment on this post, and that will count as your vote in this recipe contest. The voting only lasts 24 hours, so please  comment and share this recipe with your friends so they can vote, too.  It would mean SO much to me to win! :)

Be the star of your next summer barbecue and cool everyone off with homemade ice cream!

Strawberry Cheesecake Ice Cream

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Strawberry Cheesecake Ice Cream

While technically probably a frozen yogurt, Strawberry Cheesecake Ice Cream is sure to please!


  • Original Philadelphia Cooking Creme
  • 1 cup sugar
  • 1 Tablespoon lemon juice
  • 1 ½ cups vanilla yogurt {low fat would work fine}
  • 2 cups heavy cream
  • 1 ½ -2 cups chopped strawberries


  1. Using a hand mixer, beat the cooking creme, lemon juice and the sugar until sugar is mostly dissolved.
  2. Add in the yogurt and heavy cream until fully mixed.
  3. Fold in the chopped strawberries.
  4. Cool in refrigerator for 30 minutes.
  5. Place in Ice Cream Maker and follow manufacturer's directions.
  6. No Ice Cream Maker? No Fear!
  7. After cooling ice cream mixture in the refrigerator, place in freezer in one hour increments--stirring after each one. Once frozen to your desired consistency, enjoy!


Don't limit yourself to only strawberries! Cherries, blueberries, peaches, any fruit work here!

Don’t forget to leave your comment below as your vote for my Strawberry Cheesecake Ice Cream.  I mean come on, who doesn’t love ice cream?!

This Virtual Barbecue is being hosted by The Happy Housewife and sponsored by Philadelphia Cooking Creme.

Here are the other recipes in the contest::

Garlic Pretzel Dip

Tomato Basil Pasta Salad

Chocolate Creme Cheese Raspberry Brownies

Fiesta Chicken Pasta Salad

Chocolate Creme Trifle Jars

Summer Pasta Salad

Southwest Potato Salad

Disclaimer: I was sent free Cooking Creme , but I was not compensated for my time for participating.  As always my thoughts and opinions are my own. 


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