Pear Blueberry Crisps Food

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PEAR-BLUEBERRY-GINGER CRISP (GLUTEN-FREE)



Pear-Blueberry-Ginger Crisp (Gluten-Free) image

This amazing pear-blueberry crisp packs just the right amount of ginger to warm your tongue and accentuate the flavor of the fruit. Ginger is not only in the juicy fruit mixture but in the browned, buttery topping as well. My family raved about this, and it's clear that I will be asked to make it again and again... and quite possibly again. We enjoyed ours with a dollop of whipped cream, but it could be served with ice cream instead or it's completely capable of shining on its very own as well. I made this using organic and gluten-free ingredients, but it could easily be made with regular sugars and flours if desired.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups blueberries
1 large or 2 small
2 tablespoons sugar
1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1 teaspoon ground ginger
2 tablespoons brown rice flour or 2 tablespoons all-purpose flour, if desired
1/2 cup gluten-free oats
1/4 cup organic brown sugar
1/4 cup organic unbleached cane sugar
1/4 cup brown rice flour or 1/4 cup all-purpose flour, if desired
1/2 teaspoon ground ginger
1/4 cup salted butter, softened

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.

Nutrition Facts : Calories 324.9, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 107.4, Carbohydrate 54.8, Fiber 2.5, Sugar 39.6, Protein 1.8

PEAR BLUEBERRY CRISP



Pear Blueberry Crisp image

This is one delicious treat to make with some fresh pears and blueberries. I had some frozen blueberries and they worked just as well. This is a wonderful combination and so yummy with the oatmeal crisp on top of the fruit. Of course, we couldn't resist heating some up tonight after dinner and pouring over top of some vanilla ice...

Provided by Kimberly Biegacki

Categories     Other Desserts

Time 1h

Number Of Ingredients 12

3 lb barlett pears, pealed, cored & cut into 1/8 inch slices (about 6 pears)
1 pkg (6 ounces) fresh blueberries or 1 1/2 cup frozen blueberries
1 Tbsp lemon or lime juice
2 Tbsp dark brown sugar
2 Tbsp butter
OAT MIXTURE
1/2 c quick oats
1/2 c dark brown sugar, firmly packed
3/4 c all purpose flour (optional)
1 tsp cinnamon, ground
1 tsp nutmeg, ground
1/4 c butter, melted

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

BLUEBERRY-PEAR CRISPS



Blueberry-Pear Crisps image

This is a keeper for any recipe file! It's fast and easy and has that homemade goodness of fruit and buttery crunch all baked together!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 2

Number Of Ingredients 8

1 small pear, peeled and coarsely chopped
1/2 cup fresh or frozen blueberries
2 tablespoons packed brown sugar
2 tablespoons Gold Medal™ all-purpose or whole wheat flour
1 tablespoon quick-cooking or old-fashioned oats
1/8 teaspoon apple pie spice
1 tablespoon butter or margarine (firm)
Cream or ice cream, if desired

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.

Nutrition Facts : Calories 220, Carbohydrate 38 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 24 g, TransFat 0 g

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