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

 

Gingerbread Fruit Pizza

Hi Everyone! 

I see a small shimmer of sunshine {I will take what I can get!} amongst the 6 feet of snow outside my window--I'm on a company retreat in the mountains and even though it appears to be winter outside, the calendar says Spring and that's what I choose to believe. So, I wanted to share this fruity-creamy-gingerbread-y dream that I came up with a few weeks ago and will go perfect for a Spring brunch, dessert, or even a "just because". 

It all acutally started with my son's 3rd grade class.  They participate in a "Feed Me Friday" program which instills healthy snacks into their bodies & brains every week, provided by the ever so supportive parents in his class.  And as they are scarfing down the healthy goodies, they get to discuss and introduce new flavors {with a mouthful, I might add}. 

Now I have this undying need to please everyone at some point or another in life --I think I may channel Martha Stewart slightly {maybe in my own imagination!}, so I wanted to ensure the kiddos and teacher were happy so I threw some health into a gingerbread cookie with whole-wheat flour and  a little greek-nonfat yogurt.

Good Stuff. 

Use any kind of fruit you like-- I used purple grapes, rasberries, strawberries, kiwi, plums, blackberries, and wild maine blueberries. As far as amounts go-- just use enough to cover the "sauce", no need to pre-measure or anything which will slow down the time frame of you getting to relish in the "fruits of your labor".  Pun intended, haha.

Enjoy!

  

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Ingredients for Gingerbread Cookie "Pizza Crust"

adapted from allrecipes.com

2 1/2 Cups Whole Wheat Flour 
2 Tsp. Ground  Ginger
1 Tsp. Baking Soda 
1 Tsp. Ground Cinnamon 
1/2 Tsp. Ground Cloves  
1/4 Tsp. Salt 
3/4 Cup Unsalted Butter, softened     
1 Cup Brown Sugar             
1 Egg, beaten      
1 Tbsp. Water       
1/4 Cup Molasses, unsulphered
1/4 Cup Greek, nonfat Yogurt

Ingredients for Yogurt-Cream Sauce

by splendor in the kitchen

1 Container Fat-Free Cool Whip, thawed    
11/2 Cup Non-fat Plain Greek Yogurt
1 Tsp. Honey 
1/4 Cup Lowfat Cream Cheese, softened at room temperature  
Zest of 1 Orange 
1 Tsp. Vanilla    
1/2 Tsp. Ground Cinnamon
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               

Ingredients for Fruit Topping

Assortment of fruit; blackberries, strawberries, raspberries, kiwi, grapes, plums, wild maine blueberries, fresh mint or orange mint {optional}

Directions for Gingerbread Cookie "Pizza Crust"

Preheat oven to 350 degrees F (175 degrees C)

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.               

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the water, yogurt and molasses. Gradually stir the sifted ingredients into the molasses mixture. If dough is still sticky, add more flour, 1 Tbsp at a time.

Shape dough into round ball and roll out onto a lightly floured surface with a rolling pin until about 1/2 inch thick.

Place on baking sheet lined with a Silipat mat, or lightly greased with butter.

Bake for 25-30 minutes in the preheated oven. Allow cookie to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.              

Directions for Yogurt-Cream Sauce

Place all ingredients in medium-sized bowl and mix together until smooth.

Assembly
Spread yogurt-cream sauce over entire cookie crust.  Arrange fruit over the top of the sauce in rows.  Garnish with mint if you like. Store in refrigerator at least 30 minutes and pull out just before serving.

About 15 small pieces, or 10 large