Pear Blackberry Crisp
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Pear Blackberry Crisp
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Blackberry Crisp is such an easy dessert for any time of the year. It is a great way to use up lots of blackberries! You can make this crisp with fresh or frozen fruit. It's also easy to make crisps gluten-free, dairy-free, and vegan. They can also be made with or without oats.
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Ingredients
For Filling
- 2 large pears about 4 c.
- 2 Cups blackberries
- 1/3 Cups sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon all-purpose flour use gluten free flour if gluten free.
- 2 Tablespoon lemon juice, fresh or bottled
For the Topping
- 2/3 Cups all-purpose flour use gluten free flour if gluten free.
- 1 Cups Chopped pecans or walnuts
- 1 Cups Gluten Free Oats
- 1/2 Cups brown sugar
- 1 Teaspoon ground cinnamon
- Scant palmful salt
- 1/2 Cup butter melted use coconut oil for vegan
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Instructions
- Preheat oven to 375F.
For the Topping
- Melt butter in microwave, or in a small saucepan on very low. After butter is half melted, you can turn off pan and the rest should melt.
- Chop nuts, either by hand or with a few pulses of a food processor.
- Mix together flour, chopped nuts, oats, brown sugar, salt and cinnamon. Set aside.
- Wash and stem blackberries or raspberries. Let drain.
- Measure the sugar, flour and cornstarch.
- Cut pears to an appropriate thickness. If pears are very ripe, cut larger pieces. If pears are rare, cut small. I leave skins on because many of the nutrients and fiber reside in the skin. If you prefer them pealed, peal.
- After the pears are cut, immediately stir in lemon juice, to prevent browning.
- Mix together Berries, Pears and dry ingredients that were set aside. Mix well. Place into greased 4 quart baking dish.
- Add melted butter to the topping ingredients and mix well. Top the fruit mixture. Bake at 375°F. for 40 to 50 minutes until fruit is fairly soft and topping is browned.
Equipments used:
Notes
- **Note** If you use ripe pears, the crisp may take less time to bake than if you use harder pears.
- ** Other fruits can be substituted for pears and blackberries.
- General Baking Tips:
- Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
- Always measure liquid ingredients with liquid measuring cup
- Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
- Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
- Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.
Nutrition Information
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Calories
345kcal
(17%)
Carbohydrates
44g
(15%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
24mg
(8%)
Sodium
85mg
(4%)
Potassium
192mg
(5%)
Fiber
5g
(20%)
Sugar
22g
(44%)
Vitamin A
360IU
(7%)
Vitamin C
8.8mg
(10%)
Calcium
39mg
(4%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 85mg | 4% |
| Potassium | 192mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 22g | 44% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 8.8mg | 10% |
| Calcium | 39mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
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