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Pear Blackberry Crisp

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 10 servings
Calories: 345 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 375F.
For the Topping
    Cup of Yum
  1. 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.
  2. Chop nuts, either by hand or with a few pulses of a food processor.
  3. Mix together flour, chopped nuts, oats, brown sugar, salt and cinnamon. Set aside.
  4. Wash and stem blackberries or raspberries. Let drain.
  5. Measure the sugar, flour and cornstarch.
  6. 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.
  7. After the pears are cut, immediately stir in lemon juice, to prevent browning.
  8. Mix together Berries, Pears and dry ingredients that were set aside. Mix well. Place into greased 4 quart baking dish.
  9. 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.

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

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

% 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.