Blueberry Pear Crisps Recipes

PEAR BLUEBERRY CRISPS

Steps:

• Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.

PEAR BLUEBERRY CRISP

Steps:

• 1. Stir oats, 1/2 cup brown sugar, flour, nutmeg & cinnamon into pot. Stir in 1/4 cup melted butter. Set the Ninja to STOVETOP HIGH. Cook uncovered 15 minutes or until oat mixture is golden, stirring occasionally.
• 2. Remove the oat mixture from pot and spread on a plate. As it cools the mixture will become crisp and harden as it cools.
• 3. Add remaining 2 tbsp. of butter to pot. Set OVEN to 350 degrees for 20 minutes. Add sliced pears, blueberries, lemon juice and remaining brown sugar. Stir well, cover and cook 10 minutes.
• 4. Remove lid and cook another 10 minutes until liquid is reduced and pears are tender, stirring occasionally.
• 5. Remove the pear/blueberry mixture to a bowl and serve with the crisp.
• 6. We warmed some up tonight and served the Pear Blueberry Crisp over some Vanilla Bean Ice Cream. 4/30/13

MINI BLUEBERRY PEAR CRISPS

Steps:

• Wash, cut, peel (if desired, I don't use pesticides on my pear tree so I don't) your pears.
• Toss pears and blueberries with sugar, flour, cinnamon, and salt. If you are using individual ramekins or jars, let them sit for 15 minutes or so to allow the flour and sugar to extract some of the juices, tossing again every 5 minutes.
• Spoon fruit mixture into individual jars.
• Using a food processor or chopper (I use the slap chopper), chop the almonds and the butter (works great in the slap chopper).
• Add butter and almonds to the brown sugar and oats and mix making sure the butter is evenly mixed.
• Sprinkle the topping on the individual crisps.
• If baking individual crisps, bake at 375 for 25-30 minutes.
• If baking one large crisp, bake at 375 for 40 minutes.

PEAR-BLUEBERRY-GINGER CRISP (GLUTEN-FREE)

Steps:

• Preheat oven to 375°F.
• Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour. Toss gently to coat thoroughly.
• Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
• Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger. With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture. Top fruit with crumble mixture.
• Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
• Cool atop a wire rack for up to one hour. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.

BLUEBERRY-PEAR CRISPS

Steps:

• 1. Heat oven to 375°. Grease two 6-ounce custard or soufflé cups.2. Divide pear and blueberries between custard cups. Mix brown sugar, flour, oats and apple pie spice in small bowl. Cut in butter with pastry blender until mixture is crumbly sprinkle over fruit.3. Bake about 30 minutes or until topping is golden brown and pear is tender. Serve warm with cream or ice cream.1 Serving: Calories 190 (Calories from Fat 55) Fat 6g (Saturated 4g) Cholesterol 15mg Sodium 45mg Carbohydrate 36g (Dietary Fiber 4g) Protein 2g % Daily Value: Vitamin A 6% Vitamin C 6% Calcium 2% Iron 4% Diet Exchanges: 1/2 Starch, 2 Fruit, 1 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.