Blackberry Pear Ginger Crisp Gluten Free Recipes

PEAR-BLUEBERRY-GINGER CRISP (GLUTEN-FREE)

Pear-Blueberry-Ginger Crisp (Gluten-Free) image

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.

Provided by MarthaStewartWanabe

Categories Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups blueberries
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

Steps:

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.

Nutrition Facts : Calories 324.9, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 107.4, Carbohydrate 54.8, Fiber 2.5, Sugar 39.6, Protein 1.8

PEAR CRISP

Pear Crisp image

Since he's a livestock truck driver, my husband often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. -Joanne Korevaar, Burgessville, Ontario

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

8 medium ripe pears, peeled and thinly sliced
1/4 cup orange juice
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
TOPPING:
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 cup cold butter, cubed
Fresh mint leaves, optional

Steps:

Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.

Nutrition Facts : Calories 268 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 49g carbohydrate (29g sugars, Fiber 5g fiber), Protein 2g protein.

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