Prep 15 mins
Cook 30 mins
This amazing pear-blueberry crisp packs just the right amount of ginger to warm your tongue and accentuate the flavor of the fruit. Ginger is not only in the juicy fruit mixture but in the browned, buttery topping as well. My family raved about this, and it's clear that I will be asked to make it again and again... and quite possibly again. We enjoyed ours with a dollop of whipped cream, but it could be served with ice cream instead or it's completely capable of shining on its very own as well. I made this using organic and gluten-free ingredients, but it could easily be made with regular sugars and flours if desired.
- 2 cups blueberries
- 1 , peeled and chopped or 1 large or 2 small
- 2 tablespoons sugar
- 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 2 tablespoons brown rice flour or 2 tablespoons all-purpose flour, if desired
- 1⁄2 cup gluten-free oats
- 1⁄4 cup organic brown sugar
- 1⁄4 cup organic unbleached cane sugar
- 1⁄4 cup brown rice flour or 1⁄4 cup all-purpose flour, if desired
- 1⁄2 teaspoon ground ginger
- 1⁄4 cup salted butter, softened
- Preheat oven to 375°F.
- Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour. Toss gently to coat thoroughly.
- Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
- Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger. With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture. Top fruit with crumble mixture.
- Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
- Cool atop a wire rack for up to one hour. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.