Pear and Berry Crisp

January 19th, 2008 • Related • Filed Under

Pear and Berry Crisp (Apples for Jam by Tessa Kiros)

  • 3 large pears
  • 1 cup of mixed berries
  • 1/3 cup superfine sugar
  • 1 2/3 cups all-purpose flour
  • 1/4 cup firmly packed light brown sugar
  • 1/4 pound (1 stick), plus 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract

Preheat your oven to 375 degrees F. Generously butter a 14 by 8 1/2 by 2 1/2-inch (or a 13 by 9-inch) ovenproof dish. Peel, core, and slice the pears, and put them in the dish. Mix in the berries and scatter half the superfine sugar over the fruit.

Mix together the flour, brown sugar, and the other half of the superfine sugar in a bowl. Add the butter and vanilla and rub them in with your fingertips, working until the mixture isn’t smooth but looks like damp clustery sand. Your fingers might be tired.

Scatter the topping over the fruit to cover it completely in a good thick layer. Bake for about 45 minutes, or until the top is nicely golden and some berry juice has oozed up a bit over teh crust and darkened it here and there.

Let it cool down a touch and then serve warm with whipped cream, a bowl of custard, vanilla ice cream, or Greek yogurt.

Yield: 8 servings

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