Pear-Blueberry-Ginger Crisp (Gluten-Free)

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.