Pear Blueberry Crisp

 
Pies bring out my inner neat-freak. Not from the flour spilling all over the counter when rolling out the crust or from the dough tearing and sticking to the rolling pin. Not from the fruit unevenly poured into the shell or from the juices haphazardly bubbling up through the slits in the crust.

It’s from slicing the pie into pieces to serve. After the host removes the triangles, the remaining fruit oozes out from the pie into the base of the tin, creating a sticky gooey mess. My hand twitches involuntarily, and I try to resist the urge to scoop up the offending fruit with a spoon and eat it just to clean up the pie plate.  

At least, that’s what I tell myself. In actuality, I’m greedy and want to steal as much filling as I can… It’s the best part! So when I discovered fruit crisps, I immediately went into shock. A whole dessert devoted to the fresh sweet pie filling? (And maybe even a scoop of ice cream on top?) Heaven on my plate! Now I just need a spoon…
 

 
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your pear blueberry crisp!
 

Pear Blueberry Crisp (Crumble)

© Amy's Healthy Baking

Yields: 2 crisps

This pear blueberry crisp is an easy dessert recipe that’s perfect for summer and fall! Juicy berries and sweet pears are sprinkled with an oat crumble topping and baked to perfection. It’s faster and simpler than pie — but just as delicious and oh so satisfying!

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Ingredients 

FOR THE FILLING

• 1 (230g) large pear, very ripe
• ½ cup (70g) fresh blueberries
• 1 tbsp (12g) granulated sugar
• 2 tsp all-purpose flour

FOR THE STREUSEL

• 4 tsp old-fashioned rolled oats
• 2 tsp granulated sugar
• 1 tsp all-purpose flour
• ¼ tsp ground cinnamon
• ½ tsp cold unsalted butter

Instructions

• Preheat the oven to 350°F, and coat two 1½-cup ramekins with nonstick cooking spray.
• To prepare the filling, thinly slice the pear. Add the slices to a medium bowl with the remaining ingredients. Stir well. Evenly distribute the mixture between the prepared ramekins.
• To prepare the streusel topping, stir together the oats, sugar, flour, and cinnamon in a medium bowl. Cut the butter into the mixture using two knives or the back of a fork until it resembles a coarse meal. Sprinkle half over each fruit-filled ramekin.
• Bake at 350°F for 25-30 minutes or until the fruit is fork tender. Serve warm.

Notes

IMPORTANT STREUSEL NOTES – READ BEFORE BEGINNING: I completely understand that not everyone has the time (or patience!) to break up the streusel in really small pieces. I also understand that some people prefer a thicker layer of streusel. If you fall into either camp, you can easily double the amount of streusel! Doing so won't affect the baking time, temperature, or anything else.

 

BLUEBERRY NOTES + ALTERNATIVES: Fresh blueberries work best, but frozen and thawed blueberries may be substituted in a pinch. After thawing, thoroughly pat them dry with paper towels to remove any excess thawing liquid.

 

Substitute diced strawberries, raspberries, or blackberries for the blueberries for a different fruit pairing.

 

OATS ALTERNATIVES: Instant oats (also called "quick-cooking" or "one-minute oats" — and gluten-free if necessary!) may be substituted for the old-fashioned rolled oats. Do not substitute steel cut oats; they don't soften properly.

 

DAIRY-FREE + VEGAN OPTION: Substitute stick-style vegan butter (I like this one and this one) for the best results. Shortening and coconut oil will also work, but the flavor and texture of the topping will be slightly different.

 

SCALING UP: This recipe can easily be doubled or tripled to feed more.

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.