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Gallery Easy Pear-and-Berry Crisp Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 8
Ingredients Ingredient Checklist 1 bag (12 ounces) frozen mixed berries 1/4 cup plus 2 tablespoons all-purpose flour 1/4 cup packed light-brown sugar 5 tablespoons granulated sugar 1/4 teaspoon ground allspice Salt 1/2 cup rolled oats 4 tablespoons cold unsalted butter, cut into small pieces 3 pounds (5 to 7) ripe pears, peeled and cut into 3/4-inch pieces 1 tablespoon freshly squeezed lemon juice Vanilla ice cream, or frozen yogurt (optional)
Cook’s Notes The topping should be kept cold until ready to use; refrigerate in an airtight container, up to 5 days.
Gallery Easy Pear-and-Berry Crisp
Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 8
Gallery
Easy Pear-and-Berry Crisp
Easy Pear-and-Berry Crisp
Easy Pear-and-Berry Crisp
Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 40 mins
Servings: 8
prep: 30 mins
total: 1 hr 40 mins
prep:
30 mins
total:
1 hr 40 mins
Servings: 8
8
Ingredients
Ingredients
- 1 bag (12 ounces) frozen mixed berries 1/4 cup plus 2 tablespoons all-purpose flour 1/4 cup packed light-brown sugar 5 tablespoons granulated sugar 1/4 teaspoon ground allspice Salt 1/2 cup rolled oats 4 tablespoons cold unsalted butter, cut into small pieces 3 pounds (5 to 7) ripe pears, peeled and cut into 3/4-inch pieces 1 tablespoon freshly squeezed lemon juice Vanilla ice cream, or frozen yogurt (optional)
Directions
Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature.
Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.
Cook’s Notes The topping should be kept cold until ready to use; refrigerate in an airtight container, up to 5 days.
Cook’s Notes
The topping should be kept cold until ready to use; refrigerate in an airtight container, up to 5 days.
Reviews (9)
Add Rating & Review 74 Ratings 5 star values: 12 4 star values: 14 3 star values: 32 2 star values: 14 1 star values: 2
Reviews (9)
Add Rating & Review 74 Ratings 5 star values: 12 4 star values: 14 3 star values: 32 2 star values: 14 1 star values: 2
Add Rating & Review
74 Ratings 5 star values: 12 4 star values: 14 3 star values: 32 2 star values: 14 1 star values: 2
74 Ratings 5 star values: 12 4 star values: 14 3 star values: 32 2 star values: 14 1 star values: 2
74 Ratings 5 star values: 12 4 star values: 14 3 star values: 32 2 star values: 14 1 star values: 2
5 star values: 12 4 star values: 14 3 star values: 32 2 star values: 14 1 star values: 2
Martha Stewart Member Rating: Unrated 10/24/2013 I made this for a party and it was gone in less than 10 minutes! There wasn't even enough for everyone because some people got seconds before others could make it to the table! Oh well, I'm guess I did pretty alright with this choice :) I'll just know to make two the next time ;) Martha Stewart Member Rating: Unrated 09/01/2012 So tasty! Doubled the topping the second time around, and added peaches. Martha Stewart Member Rating: 5 stars 05/30/2011 Very yummy!! Doubled the crumb topping because it wasn't enough to cover the 8x8 dish when I baked it once before. Martha Stewart Member Rating: Unrated 08/16/2009 Made it with fresh blackberries, and a nectarines - the flavor was fantastic! Martha Stewart Member Rating: Unrated 11/03/2008 I love this recipe! I usually just use strawberries and blueberries (half a bag of each) and it is sooo yummy! It is the best with ice cream on the side but if you live where it is cold you can definitely do without it! Martha Stewart Member Rating: Unrated 10/26/2008 My husband loved it. He's not big on chocolate. I am, so for me it was okay. You MUST have ice-cream along side. The flavors are pretty bold. Martha Stewart Member Rating: Unrated 04/15/2008 DELICIOUS!!!!!!!! Top with French Vanilla ice cream.Martha Stewart Member
Rating: Unrated 10/24/2013
I made this for a party and it was gone in less than 10 minutes! There wasn’t even enough for everyone because some people got seconds before others could make it to the table! Oh well, I’m guess I did pretty alright with this choice :) I’ll just know to make two the next time ;)
Rating: Unrated
Rating: Unrated 09/01/2012
So tasty! Doubled the topping the second time around, and added peaches.
Rating: 5 stars 05/30/2011
Very yummy!! Doubled the crumb topping because it wasn’t enough to cover the 8x8 dish when I baked it once before.
Rating: 5 stars
Rating: Unrated 08/16/2009
Made it with fresh blackberries, and a nectarines - the flavor was fantastic!
Rating: Unrated 11/03/2008
I love this recipe! I usually just use strawberries and blueberries (half a bag of each) and it is sooo yummy! It is the best with ice cream on the side but if you live where it is cold you can definitely do without it!
Rating: Unrated 10/26/2008
My husband loved it. He’s not big on chocolate. I am, so for me it was okay. You MUST have ice-cream along side. The flavors are pretty bold.
Rating: Unrated 04/15/2008
DELICIOUS!!!!!!!! Top with French Vanilla ice cream.
All Reviews for Easy Pear-and-Berry Crisp
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Easy Pear-and-Berry Crisp
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
