PEAR AND BLUEBERRY CRUMBLE
This Pear and Blueberry Crumble is a simple fruit-based dessert made by combining diced pears with blueberries and topping it off with a hearty and crunchy oat topping.
Provided by Fida | Sweet and Savoury Pursuits
Categories Dessert
Time 1h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 242 kcal, Carbohydrate 41 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 34 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving
PEAR-BLUEBERRY-GINGER CRISP (GLUTEN-FREE)
This amazing pear-blueberry crisp packs just the right amount of ginger to warm your tongue and accentuate the flavor of the fruit. Ginger is not only in the juicy fruit mixture but in the browned, buttery topping as well. My family raved about this, and it's clear that I will be asked to make it again and again... and quite possibly again. We enjoyed ours with a dollop of whipped cream, but it could be served with ice cream instead or it's completely capable of shining on its very own as well. I made this using organic and gluten-free ingredients, but it could easily be made with regular sugars and flours if desired.
Provided by MarthaStewartWanabe
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 324.9, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 107.4, Carbohydrate 54.8, Fiber 2.5, Sugar 39.6, Protein 1.8
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- Wash the pears, there is no need to peel them. Trim off the top and bottom, and slice in half, lengthwise. Scoop out the core, and chop into small chunks. Put in a bowl and toss with the lemon juice, sugar, and vanilla.
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