New-England-Spiced-Pear-Blueberry-Crisp
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New England Spiced Pear Blueberry Crisp

Filled with an assortment of blueberries, pears, apples, and rhubarb, this heavenly crisp is sure to delight the whole family.

  • Prep Time: 25 minutes
  • Cook Time: 1 hours
  • Makes: 12 servings
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All You Need

  • for Streusel Topping:
  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) chopped walnuts
  • 1/3 cup (75 mL) packed dark brown sugar
  • 2 tbsp (30 mL) granulated sugar
  • 1/2 tsp (2 mL) Club House Ground Cinnamon
  • 1/4 tsp (1 mL) Club House Ground Ginger
  • 6 tbsp (90 mL) cold butter, cut up
  • for Fruit Filling:
  • 3 large Anjou pears, cored and unpeeled
  • 3 McIntosh apples, cored and unpeeled
  • 4 stalks rhubard or 1 cup fresh cranberries
  • 2 cups (500 mL) fresh blueberries
  • 1 cup (250 mL) granulated sugar
  • 1/2 tsp (2 mL) Club House Ground Cinnamon
  • 1/4 tsp (1 mL) Club House Ground Ginger
  • 1/4 tsp (1 mL) Club House Ground Nutmeg
  • 1 pinch Club House Ground Cloves

Instructions

  1. Preheat oven to 350°F (180°C). For the streusel topping, mix all dry ingredients in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Refrigerate until ready to use.

  2. For the fruit filling, cut pears, apples and rhubarb into bite-size chunks. Toss with blueberries in large bowl. Mix sugar and remaining spices. Add to fruit mixture; toss to coat well. Pour into buttered 13 x 9-in (33 x 22 cm) baking dish. Sprinkle with streusel topping.

  3. Bake 1 hour or until topping is golden brown. Serve warm or at room temperature.

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