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Desserts

Pear and Blueberry Crisp

Eight pears and two cups of blueberries under a cut-in brown sugar crumble, baked in a 3-quart dish and served with sweetened whipped cream.

Not this recipe — add a photo of yours.Photo: Sylwia Bartyzel (CC0, via Wikimedia Commons)

Cook
35 min
Servings
10
Source
Better Homes and Gardens - Deb Topp

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 8 ripe medium pears (about 2 3/4 pound)
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 cups frozen or fresh blueberries, thawed
  • 4 teaspoons lemon juice
  • 1 1/4 cup flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar

Directions

  1. Preheat oven to 400 degrees. Peel and core pears; cut into large chunks.
  2. In a very large bowl, stir together the 1/4 cup sugar and cornstarch. Add pears, blueberries, and lemon juice, stirring gently to combine. Transfer to a 3-quart rectangular baking dish.
  3. In a food processor bowl or large bowl, combine flour, 1/2 cup sugar, and brown sugar. Pulse with several on-off turns or cut in butter until mixture is crumbly. Sprinkle atop fruit.
  4. Bake for 30 to 35 minutes or until top is lightly browned and the syrup is bubbly. Remove from oven. Let stand about 40 minutes before serving.
  5. In a chilled bowl, beat whipping cream and powdered sugar together with chilled beaters on medium speed until soft peaks form. Serve with the crisp.

Notes

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