Pear Blueberry Crisp

A dish of blueberry pear crisp with a spoon.

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Pear Blueberry Crisp is a favorite dessert, full of sweet ripe fruit with a crisp and crumbly oat pecan topping! It's on the healthier side and gluten-free, perfect for any occasion from weeknights to holidays! Easy to make and absolutely delicious warm from the oven and topped with vanilla ice cream!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: to 8

Calories: 502kcal

Author: Meryl Downing

Ingredients

For the Filling

4 pears ripe (4 to 5 cups thinly sliced)
1 Tablespoon lemon juice
1 pint blueberries (2 cups)
2 Tablespoons corn starch
2 Tablespoons honey

For the Topping

1½ cups rolled oats
½ cup almond flour
½ cup pecans roughly chopped
¼ cup brown sugar
½ cup butter melted

Instructions

Preheat the oven to 375℉. Use a bit of the half cup of butter to grease a medium sized baking dish.
Wash pears, cut down alongside the core, making 4 cuts to remove the core. Thinly slice the pears, they do not need to be peeled. Add them to a bowl with the lemon juice so they don't brown.
Add all the ingredients for the filling and toss with your hands. Pour into the prepared baking dish.
You can use the same bowl to add all the ingredients for the topping. Mix well and spread evenly over the filling in the dish. Let a few pear slices and blueberries peek through, especially around the edges.
Bake for 40 minutes. Serve warm with vanilla ice cream.

Notes

Pears - Any variety of pears are fine, leave them on the counter a few days to ripen so they are soft when pressed but not mushy or rotten.
Blueberries can be fresh or frozen.
Almond Flour could be substituted with regular flour or any nut flour.
Honey could be swapped with maple syrup or white or brown sugar.
Pecans could be substituted with sliced almonds or walnuts.
Baking Dish - Choose a medium sized baking dish or cast iron skillet that will hold the filling. It should fit in a 9x9 square dish, a 9x12 lasagna pan will be a little too big. You can also divide the recipe into 2 smaller baking dishes and freeze one for later, baked or unbaked. Thaw overnight in the fridge and either bake or just rewarm in the oven.

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