My husband says I tend to cook in phases and I have to admit, it’s kind of true. I’m in a fruit phase right now so most of the things coming out of my kitchen are fruit based. (To the dismay of some of my sugar cravin’ family members!) But fruit cobblers and fruit crisps are a great low fat way to serve dessert and not regret it or spend hours working it off at the gym later.
And I’ll let you in on a secret. Crisps and cobblers are mostly interchangeable. So if you don’t like the topping, want to add something to it, or want a cobbler instead–go for it. In case you didn’t know the difference between a cobbler and a crisp I’ll spill the beans: a crisp is a fruit dish that has a streusel topping on top. Cobblers are made by spoon dropping biscuit topping on top and the consensus is that they got their name from the fact that they look like ‘cobble’ stone. But to the practical cook, that means that a fruit cobbler or crisp is a versatile recipe that can be topped with whatever you’d like!!
This delicious pear blueberry crisp is perfect for fall entertaining! I love to top warm crisps with vanilla bean ice cream or whipped topping.
You will need:
3 large, ripe Bartlett pears, peeled, cored and sliced
1 tbsp lemon juice
1 cup fresh or frozen blueberries (if you’re using frozen blueberries make sure they’re thawed and drained first)
1/4 cup sugar
1 tbsp cornstarch
3/4 cup quick cooking oats
1/4 cup flour
1/4 cup firmly packed brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1 tbsp melted butter
1 tbsp canola oil
Directions:
Preheat oven to 375 degrees. Lay sliced pears in an 8-inch square glass baking dish, followed by lemon juice. Scatter blueberries over the pears. Stir sugar and cornstarch together and sprinkle over fruit.
In a small bowl, combine oats, flour, brown sugar, cinnamon and ginger.
Add melted butter and oil and blend well.
Spoon oat mixture over the fruit.
Bake for 30-35 minutes until fruit is bubbling and top is brown.
Families.com Winter ’06 Cookbook
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