Pear Blueberry Crisp
Pear Blueberry Crisp is a refreshing dessert, full of fresh fruit and topped with a cinnamon-sugar oat crumble – perfect for spring and summer gatherings.
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Servings: 6 - 8 servings
Calories: 358kcal
Ingredients
For the Filling
- 3 butterscotch pears (peeled, seeded, and sliced)
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp ground cinnamon
- Pinch of salt
- 1 tsp vanilla extract paste
- Vanilla ice cream for topping, optional
For the Topping
- ½ cup all-purpose flour
- 1 cup oats
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 teaspoon salt
- 5 Tbsp unsalted butter, melted
Instructions
- Preheat oven to 375 degrees F and place oven rack in middle. Spray an 9x9 baking dish with cooking spray and set aside.
- In a large bowl, combine the pears, blueberries, sugar, lemon juice, cinnamon, salt, and vanilla. Mix well, then transfer to the prepared baking dish, spreading into an even layer.
- In another bowl, mix the oats, flour, brown sugar, cinnamon and salt. Add in the melted butter and stir until mixed well and crumbly clumps have formed.
- Sprinkle the topping over the pear-blueberry mixture evenly, then bake 40-45 minutes, until topping is lightly browned and fruit mixture is bubbling.
- Remove from oven and allow to cool for at least 15 minutes. Serve topped with a scoop of vanilla ice cream, if desired.
- Store in an airtight container in the fridge for 3-5 days. Leftovers can be eaten cold or warmed in the microwave or oven.
Nutrition
Serving: 0.5cup | Calories: 358kcal | Carbohydrates: 65g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 106mg | Potassium: 232mg | Fiber: 6g | Sugar: 40g | Vitamin A: 342IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg
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