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
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