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Blueberry Pear Crisp

Annacia *


Crisps and cobblers are a favorite around here. I enjoy making them as much as we both enjoy eating them. This one is always good and you can use any variety that looks good to you.

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25 Min
35 Min


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1 c
all-purpose flour
1/2 c
packed dark brown sugar or 1/4 cup splenda brown
1/4 c
white sugar or 1/4 cup splenda
1/2 tsp
ground cinnamon
8 Tbsp
slightly softened unsalted butter, cut into pieces
1 c
old-fashioned oats


3 c
3 c
peeled, sliced pears (1/2-inch slices)
1/3 c
sugar or splenda, more or less as needed
1 Tbsp
1 Tbsp
lemon juice
1/2 tsp
ground cinnamon
1-2 tsp
grated lemon zest

How to Make Blueberry Pear Crisp


  • 1Make 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.
  • 2Work in the oatmeal with your hands until it's well-distributed. Refrigerate the topping until needed
  • 3Make the Crisp:

    Heat the oven to 375 degrees F.
  • 4Put 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.
  • 5In a small dish, dissolve the cornstarch in the lemon juice. Pour over the fruit. Add the cinnamon and lemon zest and toss gently.
  • 6Pour 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.
  • 7Sprinkle 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.

Printable Recipe Card

About Blueberry Pear Crisp

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Canadian

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