Blackberry Crisp is such an easy desert for any time of the year. Pear Blackberry Crisp is a great way to use up lots of blackberries! You can make this crisp with fresh or frozen fruit. It’s also easy to make crisps gluten free, dairy free and vegan, as well! Crisps can also be made with or without oats!
My son moved to California last month and requested some easy recipes that he could make. Here is the first in a long line of easy recipes
How to Make Blackberry Crisp
- Measure dry ingredients for fruit filling, in medium bowl. Slice pears into bite sized chunks. Add lemon juice to prevent browning.
- Wash and clean blackberries. Add to dry ingredients.
- Add pears. Mix well. Set aside.
- Melt butter in microwave or in small pan on stovetop.
- Chop nuts.
- Add salt to other ingredients for crumb topping.
- Mix brown sugar, oats and cinnamon with salt in medium bowl.
- Once butter is melted add to crisp topping.
- Mix until all of the butter is incorporated.
- Spread thin layer on bottom of 4 quart casserole dish. Top with fruit filling. Spread remainder of topping on top of fruit filling.
Bake in 350°F oven for 45-50 minutes until pears are soft when poked with cake tester and filling is hot and bubbly.
Should You Refrigerate Crisps?
Fruit crisps do not need to be stored in the refrigerator. Just cover with foil and store at room temperature.
Can Blackberry Crisp be Frozen?
Yes. You can prepare the crisp and freeze prior to baking. When you want to eat the crisp, bake from frozen, adding about 15-20 minutes additional time to the baking time.
Voila! All Done! About 15 minutes of prep time! Best eaten warm, with or without ice cream.
There you go Son, Your first easy recipe! Make it for your roommates!
Other Easy Crisps on Binky’s Culinary Carnival
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Enjoy! And have fun cooking!
Tools I Use to Make Pear Blackberry Crisp
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Pear Blackberry Crisp
- 2 large pears about 4 c.
- 2 c blackberries
- 1/3 c Sugar
- 1 Tbsp cornstarch
- 1 Tbsp all-purpose flour use gluten free flour if gluten free.
- 2 Tbsp lemon juice, fresh or bottled
- For Topping
- 2/3 c all-purpose flour use gluten free flour if gluten free.
- 1 c chopped pecans or walnuts
- 1 c gluten free oats
- 1/2 c brown sugar
- 1 tsp ground cinnamon
- Scant palmful salt
- 1/2 c Butter melted use coconut oil for vegan
- Preheat oven to 375F.
- Melt butter in microwave, or in a small saucepan on very low. After butter is half melted, you can turn off pan and the rest should melt.
- Chop nuts, either by hand or with a few pulses of a food processor.
- Mix together flour, chopped nuts, oats, brown sugar, salt and cinnamon. Set aside.
- Wash and stem blackberries or raspberries. Let drain.
- Measure the sugar, flour and cornstarch.
- Cut pears to an appropriate thickness. If pears are very ripe, cut larger pieces. If pears are rare, cut small. I leave skins on because many of the nutrients and fiber reside in the skin. If you prefer them pealed, peal.
- After the pears are cut, immediately stir in lemon juice, to prevent browning.
- Mix together Berries, Pears and dry ingredients that were set aside. Mix well. Place into greased 4 quart baking dish.
- Add melted butter to the topping ingredients and mix well. Top the fruit mixture. Bake at 375°F. for 40 to 50 minutes until fruit is fairly soft and topping is browned.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Originally Published 9/29/2014 Updated 8/20/2014