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Pear Blackberry Crisp

Pear Blackberry Crisp

Pear Blackberry Crisp

Crispy golden crunchy topping with sweet and tangy summer fruit! This dessert was a great way to bring together my need to use up the pears ripening on our pear tree and my husbands all time favorite fruit, blackberries.

Pear Blackberry Crisp

I put this dessert together while dinner was finishing and then baked it while we ate so that when we were ready to have dessert a bit later it was still warm and gooey and perfect with vanilla bean ice cream.

I also used Mike's Mad Good Granola in place of the plain whole oats to give the crisp a little bit more jazz. It added some sunflower seeds, toasted coconut flakes and almonds that were really nice.

This recipe is crazy easy. That's what I love about it. I also like that crisps are definitely healthier than many desserts. My husband and I like things a little tart so other than what is in the fruit, I added very little sugar. You may want to add a little more sugar if you like your desserts to be more sweet. It could also depend a lot on the ripeness of the pears that you have.

While I'm chopping the pears I always have a bowl with some cool water and a few tablespoons of lemon juice in it nearby. I place the chopped pear pieces into the water and swish them around to be sure they are coated to protect the pear pieces from turning brown while they are waiting to baked into bubbly goodness.

After mixing up the crisp topping and chopping up the pears, I drain the lemon water from the pears, place them into a 9x9 glass baking dish and top them with the frozen blackberries. I like to use the big frozen ones because they don't fall apart as much when you bake them. If I were adding sugar to sweeten the fruit, I would add it to the pears after draining the lemon water, before placing them into the baking dish.

pears, blackberries, cornstarch and melted butter

Next I sift the cornstarch and cinnamon over the fruit and drizzle on 3 tablespoons melted butter.

Unbaked pear blackberry crisp

Then I top the whole dish with the crisp topping mixture and bake it for 30 minutes at 350 degrees.

Baked Pear Blackberry Crisp

It smells so wonderful. Now all you need to add is some ice cream!

I hope you enjoy this as much as we did!



Pear Blackberry Crisp


For the Filling

4 cups of pears, peeled and chopped ( I used Bartlett pears)

1 1/2 cup of whole frozen blackberries

1 tablespoon cornstarch

1/2 teaspoon cinnamon

3-4 tablespoons melted butter

For the Topping

1 cup whole oats (I used Mike's Mad Good Granola)

3/4 cup of flour

1/3 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

6-8 tablespoons melted butter


First the Topping:

Mix together the oats, flour, brown sugar, cinnamon and salt then add the melted butter and stir until the brown sugar and flour forms into pea size pieces. Set aside.

Next the Filling:

Peel and chop the pears placing them in lemon water to prevent browning until you are ready to assemble the crisp.

Drain the pears and toss in the sugar (optional) before placing the pears into a 9X9 baking dish.

Top the pears with the frozen blackberries (not thawed) and sift the cornstarch and cinnamon over the whole dish. Drizzle with 3-4 tablespoons melted butter.

To Finish:

Top the fruit with the topping and bake in a pre-heated oven at 350 degrees for 30 minutes or until golden brown and bubbly.

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