Pear and Berry Crisp
This Pear and Berry Crisp is the perfect late-summer or fall dessert to make with fresh pears and frozen berries!
When I’m headed to a friend’s house for dinner, I bring a cobbler or a crisp to share for dessert. It’s a dessert that is super easy to make, and everyone always appreciates a fresh fruit sweet treat- especially in the summer months. The fruit in this Pear and Berry Crisp becomes so tender, and the topping baked on top of it all is so delicious too.
This recipe comes from a longtime favorite book of mine: Everyday Food Light. Do you remember the little magazines they used to sell called, “Everyday Food?” They were by Martha Stewart Kitchens. They haven’t sold them for a long time, but I used to love those. This cookbook is full of easy recipes like the ones you used to be able to find in the magazine. It’s a keeper cookbook that I use often.
- all purpose flour
- light brown sugar
- granulated white sugar
- old fashioned oats
- frozen mixed berries
- ripe pears
- lemon juice
How to make Pear and Berry Crisp:
First, make the topping. Whisk together flour, sugars, allspice and salt. Stir in oats, and then work butter into the mix to create a clumpy mixture to use for the topping.
Spread frozen berries on a baking sheet to thaw for 30 minutes. Yes, you can substitute fresh berries for the frozen berries, if you’d like.
In a large bowl, combine the thawed berries, pears, lemon juice, sugar and flour. Toss together, and transfer to a baking dish. Sprinkle with the topping.
Bake for about 45 minutes. The fruit will be tender, and the topping will be golden brown. Let it cool for at least 20 minutes before serving. Top individual servings with scoops of vanilla ice cream.
Pear and Berry Crisp can be made earlier in the day, and served later. I suggest heating up individual servings in the microwave to warm it up. It’s so good that way. Alternately, you can top this fantastic dessert with freshly made whipped cream too. Enjoy!
Pear and Berry Crisp
- ¼ cup all purpose flour
- ¼ cup packed light brown sugar
- 2 tablespoons granulated white sugar
- ¼ teaspoon ground allspice
- pinch of salt
- ½ cup old fashioned rolled oats (not quick-cooking oats)
- 4 tablespoons cold unsalted butter, cut into pieces
- 12 ounces frozen mixed berries (don't thaw- or use fresh)
- 3 pounds (5 to 7) ripe pears, peeled and cut into ¾-inch pieces
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons granulated white sugar
- 2 tablespoons all purpose flour
MAKE THE TOPPING:
- In a large bowl, whisk together the flour, sugars, allspice and salt. Stir in the oats. Using a pastry blender or two knives (or your fingers), work the butter into the flour mixture until large moist clumps form. Cover and refrigerate until ready to use.
MAKE THE CRISP:
- Preheat the oven to 450 degrees F. Spread the frozen berries in a single layer on a paper-towel lined baking sheet. Let thaw for 30 minutes at room temperature.
- In a large bowl, combine the thawed berries, pears, lemon juice, sugar and flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with the chilled topping.
- Bake until the fruit is tender and the topping is golden, about 45 minutes. Let cool for at least 20 minutes before serving. Scoops of vanilla ice cream are wonderful on top of individual servings.