blueberry pear crisp

How To Make blueberry pear crisp

• 1

  Make the Topping: Combine the flour, both sugars, salt, and cinnamon or nutmeg, if using, in a medium bowl. Rub in the butter with your fingertips until it's well blended and the mixture crumbles coarsely; it should hold together when you pinch it.
• 2

  Work in the oatmeal with your hands until it's well-distributed. Refrigerate the topping until needed
• 3

  Make the Crisp: Heat the oven to 375 degrees F.
• 4

  Put the blueberries and pears in a large bowl. Taste the fruit and sprinkle on 2 Tbs. to 1/3 cup sugar; for sweet, ripe fruit, use less; for tart fruit, use more.
• 5

  In a small dish, dissolve the cornstarch in the lemon juice. Pour over the fruit. Add the cinnamon and lemon zest and toss gently.
• 6

  Pour the fruit mixture into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (keep the other half refrigerated) and bake for 20 minutes.
• 7

  Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 15 to 35 minutes, depending on the fruit. Let cool for 20 to 30 minutes. Serve warm.
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