Description
Pear Blueberry Crisp is a delicious and healthier gluten-free dessert that combines sweet, ripe pears and fresh blueberries with a crisp, crumbly oat and pecan topping. This easy-to-make dish is perfect for weeknights or holiday gatherings and is best served warm, topped with vanilla ice cream for an irresistible treat.
Ingredients
For the Filling
- 4 ripe pears (4 to 5 cups thinly sliced)
- 1 Tablespoon lemon juice
- 1 pint blueberries (2 cups)
- 2 Tablespoons corn starch
- 2 Tablespoons honey
For the Topping
- 1½ cups rolled oats
- ½ cup almond flour
- ½ cup pecans, roughly chopped
- ¼ cup brown sugar
- ½ cup butter, melted
Instructions
- Preheat Oven: Preheat the oven to 375℉. Use a bit of the half cup of butter to grease a medium sized baking dish.
- Prepare Pears: Wash pears and cut down alongside the core with 4 cuts to remove it. Thinly slice the pears without peeling. Toss the slices in a bowl with lemon juice to prevent browning.
- Mix Filling: Add blueberries, corn starch, and honey to the pears in the bowl. Toss well with your hands to combine all filling ingredients evenly.
- Assemble Filling: Pour the mixed fruit filling into the prepared greased baking dish.
- Prepare Topping: In the same bowl, combine rolled oats, almond flour, chopped pecans, brown sugar, and melted butter. Mix thoroughly to form the topping mixture.
- Top Filling: Evenly spread the oat-pecan topping over the fruit filling, leaving a few slices of pear and blueberries visible around the edges for a beautiful presentation.
- Bake: Bake in the preheated oven for 40 minutes until the topping is golden and crisp and the fruit filling is bubbling.
- Serve: Serve the crisp warm, ideally topped with vanilla ice cream for the best flavor experience.
Notes
- Any variety of pears can be used; choose pears that are soft when pressed but not mushy or rotten.
- Blueberries can be fresh or frozen without affecting the recipe.
- Almond flour can be substituted with regular flour or other nut flours.
- Honey may be replaced by maple syrup or white or brown sugar.
- Pecans can be swapped with sliced almonds or walnuts for different nut flavors.
- Use a medium baking dish or cast iron skillet around 9×9 inches; a larger 9×12 dish will be too big. The recipe can be split into two smaller dishes to freeze one batch for later.
- Thaw frozen crisp overnight in the fridge and bake fresh or simply rewarm before serving.
