Blueberry Pear Crisps Recipes

PEAR AND BLUEBERRY CRUMBLE

Steps:

• In a medium bowl, combine the oats, flour, brown sugar, cinnamon, salt and butter. Using your fingers, rub the softened butter into the ingredients until evenly distributed. Set aside.
• With the rack in the middle position, preheat the oven to 375 °F. Lightly coat a 9x9 inch (or similar in size) baking dish with butter and set aside.
• In a medium bowl, combine the peeled and diced pear, the blueberries, the granulated sugar, all purpose-flour, lemon juice and cinnamon. Mix well.
• Add the fruit mixture to your baking dish and spread it evenly. Evenly top the fruit with the crumble topping.
• Bake in the oven for approximately 45 to 55 minutes or until the fruit is bubbling around the edges and the top is golden brown and crisp.
• Remove from the oven and let cool at least 15 minutes before serving.
• Optional: Serve the crumble with your ice cream of choice or whipped cream.

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

BLUEBERRY-PEAR CRISPS

Steps:

• Heat oven to 375°F. Grease two 6-ounce custard cups. Mix pear and blueberries; divide between custard cups.
• Mix brown sugar, flour, oats and apple pie spice in small bowl. Cut in butter with pastry blender or fork until mixture is crumbly; sprinkle over fruit.
• Bake about 30 minutes or until topping is golden brown and pear is tender. Serve warm with cream.

PEAR BLUEBERRY CRISP

Steps:

• 1. Stir oats, 1/2 cup brown sugar, flour, nutmeg & cinnamon into pot. Stir in 1/4 cup melted butter. Set the Ninja to STOVETOP HIGH. Cook uncovered 15 minutes or until oat mixture is golden, stirring occasionally.
• 2. Remove the oat mixture from pot and spread on a plate. As it cools the mixture will become crisp and harden as it cools.
• 3. Add remaining 2 tbsp. of butter to pot. Set OVEN to 350 degrees for 20 minutes. Add sliced pears, blueberries, lemon juice and remaining brown sugar. Stir well, cover and cook 10 minutes.
• 4. Remove lid and cook another 10 minutes until liquid is reduced and pears are tender, stirring occasionally.
• 5. Remove the pear/blueberry mixture to a bowl and serve with the crisp.
• 6. We warmed some up tonight and served the Pear Blueberry Crisp over some Vanilla Bean Ice Cream. 4/30/13

EASY PEAR-AND-BERRY CRISP

Steps:

• Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature.
• Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
• In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
• Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.

PEAR-BLUEBERRY-GINGER CRISP (GLUTEN-FREE)

Steps:

• Preheat oven to 375°F.
• Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour. Toss gently to coat thoroughly.
• Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
• Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger. With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture. Top fruit with crumble mixture.
• Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
• Cool atop a wire rack for up to one hour. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.

PEAR BLUEBERRY CRISPS

Steps:

• Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.

BLUEBERRY-PEAR CRISPS

Steps:

• 1. Heat oven to 375°. Grease two 6-ounce custard or soufflé cups.2. Divide pear and blueberries between custard cups. Mix brown sugar, flour, oats and apple pie spice in small bowl. Cut in butter with pastry blender until mixture is crumbly sprinkle over fruit.3. Bake about 30 minutes or until topping is golden brown and pear is tender. Serve warm with cream or ice cream.1 Serving: Calories 190 (Calories from Fat 55) Fat 6g (Saturated 4g) Cholesterol 15mg Sodium 45mg Carbohydrate 36g (Dietary Fiber 4g) Protein 2g % Daily Value: Vitamin A 6% Vitamin C 6% Calcium 2% Iron 4% Diet Exchanges: 1/2 Starch, 2 Fruit, 1 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.