Pear Berry Crisp Recipe

Pears are a delicious choice for cooking, baking and salads. Summer pears, such as Bartlett, are harvested in July and August. Winter pears—which include most other varieties—can spend anywhere from a month to six months in cold storage after their autumn harvest. Picking before they ripen and putting them into cold storage halts the ripening until they are brought to room temperature.

Pears should be fully ripe for eating out of hand. For salads or cooking, they are best when firm-ripe. Check this article for details on types of pears and what to look for when selecting pears for cooking.

Why would I be giving you a recipe for pears during a non-optimum time for them? Simple. In our off-season, pears come from South America so you can get pears in season for your baking any time of the year. I’ve found Anjou or Bosc to be the most suggested varieties to use for baking.

This recipe is simple, healthy and delicious. A great dessert to bring to a potluck or dinner party.

Pear Berry Crisp

From Kim @Affairs of Living (modified)

Yield 8-10 servings

Category Dessert

Cuisine Sugar-free, gluten-free*

Ingredients

Crumble:

1 C rolled oats, *gluten-free if needed

1 C raw cashews

1 tsp cinnamon

1 Tbsp pure maple syrup

pinch of salt

1/4 C neutral-tasting oil (I used lemon-infused olive oil)

Filling:

6 ripe, firm pears

2 C frozen berries

2 tsp cinnamon

1 Tbsp pure maple syrup

1/4 C whole wheat (*or gluten-free) flour

Directions

1. Heat oven to 350 degrees and oil 9"x13" baking dish or two smaller baking dishes.

2. Place oats and cashews, one at a time, in blender or food processor and pulse/process to make coarse crumbs. Careful NOT to over blend or you'll make flour.

3. Transfer to bowl and mix with other dry ingredients. Then add oil and mix with fork until evenly moistened. Set aside.

4. Quarter and core pears, then chop into 1/4" pieces.

5. Mix pears with remaining ingredients until coated, then transfer to prepared baking dish.

6. Sprinkle with crumbled topping and place in oven.

7. Bake for 35 - 45 minutes, until top is browned and crisp and filling is bubbling a bit.

Notes:  • Serving suggestion: Top with scoop of coconut milk ice cream.

What’s your favorite pear variety? Scroll down and leave a comment.