Blackberry Pear Ginger Crisp Gluten Free Food

VEGAN GINGER PEAR CRISP

Steps:

• Preheat oven to 375 F and lightly grease an 8x8 inch square baking pan.
• Combine the flour, Quaker old fashion oats, brown sugar, almonds, cinnamon, ginger, and salt. Add in pieces of the butter and squeeze them into the flour oat mixture. Stir in the crystallized ginger and set aside.
• Meanwhile, combine the pears, brown sugar, maple syrup, cornstarch, lemon juice, cinnamon, ginger and vanilla. Toss to coat. Put into the baking dish and top with the crisp.
• Bake for about 35-40 minutes or until the pears are tender and the topping is golden brown. Serve warm or cold with ice cream.

BLACKBERRY, PEAR & GINGER CRISP {GLUTEN-FREE}

Steps:

• Position a rack in the lower third of the oven and preheat to 350ºF.
• In a large bowl, toss together the pears, blackberries, maple syrup, ginger, and cornstarch until well-combined. Scrape into an 8x8" pan or the equivalent.
• In another large bowl, combine the oats, pecans, brown sugar, salt, and butter, rubbing the butter with your fingers until the mixture forms large clumps. Sprinkle the topping over the fruit. Bake the crisp until the top is deeply golden and the fruit is bubbling, 35-45 minutes. Let cool slightly, then serve warm, with a scoop of ice cream if you like.

APPLE PEAR CRISP (GLUTEN FREE)

Steps:

• Peel, core, and dice fruit.
• In large bowl toss fruit with lemon juice.
• Sprinkle with 1/3 cup almond flour, 1/3 cup sugar, and 1 tsp cinnamon.
• Set aside.
• In separate bowl, mix together topping until crumbly (butter, brown sugar, oats, almonds, almond flour (the other 1/3 cup), and rest of cinnamon).
• Spoon fruit mixture into either 10 individual ramekins or into large baking dish. You do not need to grease the dish.
• Sprinkle topping over fruit.
• Bake at 375 for 40-45 minutes or until fruit is soft and topping is brown.

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.

GINGER-PEAR CRISP

Steps:

• Preheat oven to 375°F.
• In a small bowl, combine pears, cranberries, orange juice or water, the 2 teaspoons finely chopped crystallized ginger, the cinnamon, and vanilla. Divide mixture between two 8- to 10-ounce individual baking dishes.
• In another small bowl, stir together oats, brown sugar, and flour. Stir in melted butter. Sprinkle oat mixture and almonds over pear mixture in baking dishes.
• Bake for 20 to 25 minutes or until pears are tender and almonds are golden brown. Serve warm. If desired, top with yogurt and additional crystallized ginger.

APPLE PEAR GINGER CRISP

Steps:

• toss all of the filling ingredients together and pour into a greased 2.5 qt (or 11x7 or 13x9 for thinner) casserole dish.
• combine topping ingredients until crumbs form, sprinkle evenly over the fruit.
• bake at 375 for 40 minutes, cool 15 minutes before serving.