I picked up three beautiful Bartlett pears at the farmers’ market last weekend. I’ve been staring at them since Sunday, patiently waiting for them to become fully ripened. I knew I wanted to do a pear crisp but it was only after baking and tasting a bite that I realized it needed a berry sauce to accompany it. I overbought cherries and blueberries this summer and stocked them away for a special occasion, such as this.
This dish is a lighter version of your typical fruit-based crisp. It’s also lighter than its cousins, Cobbler and Crumble, but no less satisfying. I scaled down on the sugar and fat. It only has 2 tablespoons of oil in eight servings.
As a special treat, I made a blueberry and cherry sauce and allowed the fruits’ natural sweetness to shine through and compliment the pear. I decided to make the pear crisps mini because all things mini are so cute (but mainly because it helps me not eat the entire crisp in one sitting).
I baked them using my muffin pan but I didn’t have any muffin liners (oops) so it wasn’t as useful as I had hoped. I recommend using a muffin pan with liners for easy eating and easy clean-up. It goes really well with espresso. Hope you enjoy it! Happy Cooking!