Best Pear Blueberry Ginger Crisp Gluten Free Recipes
GINGER BLUEBERRY CRISP
Warm and juicy blueberries combine with sweet, peppery ginger and a buttery cinnamon pecan topping in this tempting Blueberry Crisp! It's a healthy dessert that's easy to make in about half an hour.
Provided by Krista
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a medium bowl mix blueberries, minced ginger, and a pinch of salt. Toss and place in 8×8 glass pan.
- In a small bowl add regular oats, white whole wheat flour, brown sugar, pecans, butter, cinnamon, and a pinch of salt. Mix so that the topping is crumbly.
- Sprinkle crisp topping on ginger blueberry mixture.
- Bake for 30-40 minutes.
- Remove and let cool.
- (optional) top with vanilla bean ice cream
Nutrition Facts : ServingSize 1/2 cup, Calories 202 calories, Sugar 18 g, Sodium 79 mg, Fat 10 g, Carbohydrate 32 g, Fiber 4 g, Protein 3 g, Cholesterol 15 mg
PEAR-BLUEBERRY-GINGER CRISP (GLUTEN-FREE)
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
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 BLUEBERRY CRISPS
"I find it's challenging to make dessert for just the two of us-because we don't want lots of leftovers," shares Lee Bremson of Kansas City, Missouri. "But this dish works well. I usually serve it with a scoop of vanilla ice cream on top."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.
Nutrition Facts : Calories 187 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 64mg sodium, Carbohydrate 33g carbohydrate, Fiber 3g fiber), Protein 1g protein.
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