Pear, Apple and Blueberry Crisp

>> Monday, October 20, 2008

Several weeks ago Dauge and I went apple picking at one of his co-workers house. We got SO many apples and pears too! I wasn't sure how we were even going to use all of them - we ended up giving them away to our neighbors and to some of my co-workers.

One of the recipes I made were these Pear, Apple and Blueberry Crisps. I wanted to make these so I could make individual sizes because Dauge and I can pull out one for each of us and cook that instead of having an entire pie we have to eat. It worked out well. Food Network (where the recipe came from) uses cranberries, but I used blueberries because we had fresh berries in the freezer and we like blueberries more than cranberries. You should try this recipe - it's going to be fantastic!

Pear, Apple and Cranberry Crisp
(Sub Blueberries for Cranberries in mine)

Source: Food Network


  • 2 pounds ripe Bosc pears (4 pears)
  • 2 pounds firm Macoun apples (6 apples)
  • 3/4 cup dried cranberries
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

For the topping:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup old-fashioned oatmeal
  • 1/2 pound (2 sticks) cold unsalted butter, diced


Preheat the oven to 350 degrees F.

Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.


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