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
This basic crisp recipe can be used with any combination of fruit. Apples, Mixed Berries, Peaches, Plums, Rhubarb, Cherry, just about anything will work so use whatever you have in season.
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
Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
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Enjoy! And have fun cooking!
Xoxo,
Tools I Use to Make Pear Blackberry Crisp
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Pear Blackberry Crisp
Ingredients
For Filling
- 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
Instructions
- 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.
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Nutrition
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Originally Published 9/29/2014 Updated 8/20/2014
Heidy L. McCallum
This Pear and Blackberry Crisp sounds wonderful. I cannot wait to make this for the kids and husband. Saving for later.
Beth Neels
Thanks Heidy! Glad you like it! Have a nice weekend!
Bobby m
Love your recipes, especially use all your venison(moose/caribou) preps..not so much a baker, but I do your crisps..question: how do you keep the topping crisp past 1st couple hrs? Cover it…mush…Refer it..mush…help ?!
Beth Neels
Thanks Bobby! I appreciate that! I never refrigerate crisps. I cove loosely with aluminum foil and leave them on counter. Don’t cover with plastic wrap, as that will collect moisture. They do loose some of the crunch after a while, if you are found of super crunchy, heat them in the oven or a toaster oven, to recrisp single servings!
Sara Welch
What a perfectly crunchy and sweet dessert! Looking forward to enjoying this again tonight!
Beth Neels
Thanks Sara! So glad you liked it! I see someone else still has produce! Now I don’t feel so bad!
Tara
Oh yum! Definitely the perfect way to use up blackberries. This crisp sounds incredible paired with a scoop of vanilla ice cream.
Beth Neels
Definitely, vanilla ice cream is the way to go! Thanks Tara!
Andrea Metlika
Blackberries and pears go so well together. This crisp looks fabulous.
Beth Neels
Thanks so much Andrea! Yes, I love the texture of the pears and the tartness of the berries together!
Dannii
We usually make an apple crisp, but I love this fruit combo.
Beth Neels
I actually prefer this to apple crisp, although I love apple too! Thanks Dannii!
laura
love some good crispy fruits, this is a great combination
Binky
Thank you Laura, I agree. I’m not a huge sweet eater, as you can probably tell, looking at the Recipes list. I do love fruit crisps, though! I have to make this again when the pear and blackberries are ripe this summer. This photo is hideous! One of the first I did in 2014. Needs some updated photos!