Pear & Blueberry Crisp

Pear & Wild Maine Blueberries....an unsuspecting couple, yet matched perfectly together with sweetness from the berries and acidity from the pear.

A Perfect Pair?

I think so.

This is an easy go-to dessert for a crowd and works great as one big batch, or cute individual size {my favorite} portions in ramekins of some sort.

Soon enough blueberry season will be upon us so freshly picked blueberries will be just as delicious in this dessert too, but I really love the wild Maine because they are petite and sweet. You can find those in the frozen foods section of the grocery store in a perfectly sized resealable bag....great to throw into pancakes and muffins too. 

Although, picking fresh blueberries reminds me of the book "Blueberries for Sal" and I can hear the "ker-plink, ker-plunk, ker plank" of the blueberries hitting the pail, so maybe that's more fun?!



Crunchy, buttery topping, and silky, jammy fruit....stop reading and go make this!

Enjoy!

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Ingredients for Pear & Blueberry Crisp

by Splendor in the Kitchen

6 Pears, peeled, cored and cut into 1-inch pieces

2 Cups Frozen Wild Maine Blueberries

1/4-1/2 Cup Sugar, depending on tartness of pears

Juice & Zest of 1 Lemon

2 Tbsp Cornstarch

1 Tsp Ground Cinnamon

1/4 Tsp Freshly Ground Nutmeg

1/4 Cup Heavy Whipping Cream

For Crisp Topping:

1 Cup Flour

1 Cup Rolled Oats

3/4 Cup Brown Sugar

1 1/2 Sticks Cold Butter, cut into 1-inch pieces

Directions for Pear & Blueberry Crisp

Preheat Oven to 425 degrees.

In large glass bowl, stir together pears, lemon juice and zest.  Gently stir in blueberries, sugar, cornstarch, cinnamon, nutmeg, and cream. Set aside for about 15 minutes to allow the mix to thicken up.

In another bowl, mix together flour, oats and sugar.  Using a pastry knife, or fork & knife, cut in pieces of chilled butter until small clumps/balls of mixture form.

Divide fruit mixture amongst 6-8 ungreased ramekins, or pour all into 1 medium sized baking dish. Sprinkle the crisp mixture {flour/sugar/oat/butter mix} over the top, covering as much as possible of the surface.

Bake ramekins on a baking sheet about 20-25 minutes, or until top is crispy and fruit is bubbly.  If using a larger baking dish, bake about 30-35 minutes.

Serves 6-8