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 grapeseed 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!
- BERRY SAUCE
- 1 cup organic cherries, frozen
- 1 cup organic blueberries, frozen
- ½ cup water
- 1 tsp. agave
- 4 organic Bartlett pears, peeled and sliced into 1 inch pieces
- 1 Tbsp. all-purpose gluten-free flour
- 1 Tbsp. fresh lemon juice
- 1 tsp. agave
- ¼ cup quick oats
- 1 tsp. cinnamon
- 2½ Tbsp. all-purpose gluten-free flour
- 1½ Tbsp. brown sugar
- 2 Tbsp. grapeseed oil
- BERRY SAUCE:In a small saucepan, add all ingredients. Cover and cook on low heat for 30 minutes, stirring occasionally. Uncover and cook for another 15-20 minutes, stirring often and adding more water as needed.
- BASE:Preheat the oven to 425F. In a medium-sized bowl, combine pear mixture ingredients (pear slices, flour, lemon juice, and agave) and stir well. In a separate medium-sized bowl, combine quick oats, cinnamon, flour, and brown sugar, and stir well. Add oil and stir (it’s okay if crumbs appear). Evenly distribute pear mixture into 8 muffin cups. Add topping to each muffin cup, about 1 tablespoon. Bake for 25 minutes or until golden on top. Spoon berry sauce on top and serve warm. Enjoy!