Pear Blueberry Crisps Recipes

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

FRESH PEAR AND BLUEBERRY CRISP

Steps:

• Heat oven on 350°F.
• Combine pears, blueberries, nuts and lime zest in 2-qt. shallow casserole sprayed with cooking spray. Mix cookie crumbs, sugar and butter until crumbly; sprinkle over fruit mixture.
• Bake 30 min. or until hot and bubbly. Cool slightly.
• Meanwhile, mix dry pudding mix and milk in medium saucepan. Bring to boil on medium heat, stirring constantly. Let stand at room temperature. Serve crisp with warm vanilla pudding mixture and a dollop of COOL WHIP.

PEAR AND BLUEBERRY CRUMBLE

Steps:

• In a medium bowl, combine the oats, flour, brown sugar, cinnamon, salt and butter. Using your fingers, rub the softened butter into the ingredients until evenly distributed. Set aside.
• With the rack in the middle position, preheat the oven to 375 °F. Lightly coat a 9x9 inch (or similar in size) baking dish with butter and set aside.
• In a medium bowl, combine the peeled and diced pear, the blueberries, the granulated sugar, all purpose-flour, lemon juice and cinnamon. Mix well.
• Add the fruit mixture to your baking dish and spread it evenly. Evenly top the fruit with the crumble topping.
• Bake in the oven for approximately 45 to 55 minutes or until the fruit is bubbling around the edges and the top is golden brown and crisp.
• Remove from the oven and let cool at least 15 minutes before serving.
• Optional: Serve the crumble with your ice cream of choice or whipped cream.

BLUEBERRY-PEAR CRISPS

Steps:

• Heat oven to 375°F. Grease two 6-ounce custard cups. Mix pear and blueberries; divide between custard cups.
• Mix brown sugar, flour, oats and apple pie spice in small bowl. Cut in butter with pastry blender or fork until mixture is crumbly; sprinkle over fruit.
• Bake about 30 minutes or until topping is golden brown and pear is tender. Serve warm with cream.

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.

PEAR CRISP

Steps:

• Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.

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.

EASY PEAR-AND-BERRY CRISP

Steps:

• Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature.
• Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
• In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
• Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.