Pear-Blueberry-Ginger Crisp (Gluten-Free)
photo by MarthaStewartWanabe
- Ready In:
- 2 cups blueberries
- 1 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.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"