Mini Pear Crisps with Berry Sauce


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!

Mini Pear Crisps with Berry Sauce
Serves: 8
  • 1 cup organic cherries, frozen
  • 1 cup organic blueberries, frozen
  • ½ cup water
  • 1 tsp. agave
  • BASE
  • 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
  1. 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.
  2. 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!



  1. says

    Hi Trish, I came across your blog through The Foodie BlogRoll so thought I’d say hi. Love your pears & berry sauce, looks wonderful. Great to connect.
    Cheers Anna

  2. says

    Hi, first time at your beautiful blog. Your pictures are so beautiful and vivid. Pears and apples are the stars of the season. These little treats look so sweet.

  3. says

    This is a great recipe I too make small crisps and crumble but I use a ramekin it seems to work better for me. Thanks for coming by to see my site.

    • Trish says

      Ramekins would be perfect, even better than a muffin pan. Unfortunately, I don’t own any ramekins :( Adding them to my list :)

    • Trish says

      @kristy @amanda @suchitra When you see mini portions it’s definitely the nutritionist in me coming out :) Glad you enjoyed this post. Thanks for reading!

  4. says

    We have some frozen berries that we can use and of course pears are in season. We love mini anything…esp. this kind of stuff. I love the look and feel of this post!

    • Trish says

      @alittleyumminess @fooddreamer It’s really amazing how the berries provide such a perfect sauce once they are reduced. Enjoy! Thanks for reading!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: