Pear and Blueberry Crisp

By BARBIE

Using frozen blueberries lets you create this home-baked favorite any time of year.

Ingredients

• 2 cups fresh or frozen blueberries
• 8 ripe medium pears (about 2 3/4 pounds)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 4 teaspoons lemon juice
• 1 1/4 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup cold butter, cut up
• 2 tablespoons cognac or other brandy (optional)
• 1 cup whipping cream
• 2 tablespoon sifted powdered sugar

Details

Servings 10

Preparation

Step 1

Thaw blueberries, if frozen. Peel and core pears; cut into large chunks. In a very large bowl, stir together the 1/4 cup granulated sugar and cornstarch. Add blueberries, pears, and lemon juice; toss gently to combine. Transfer to a 3-quart rectangular baking dish.

In a food processor or large mixing bowl, combine flour, the 1/2 cup granulated sugar, brown sugar, and butter. Cover and process with on-off turns or cut in butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit.

Bake in a 400 degree F oven for 30-35 minutes or until top is lightly browned and syrup is bubbly. Remove from oven. If desired, drizzle the crisp with cognac. Cool about 40 minutes before serving.

In a chilled small bowl, combine whipping cream and powdered sugar. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form. Serve the sweetened whipped cream with crisp. Makes 10 servings.

Per serving: 421 cal., 19 g total fat (12 g sat. fat), 59 mg chol., 115 mg sodium, 63 g carbo., 4 g fiber, 3 g pro. Daily values: 20% Vit A, 17% Vit C, 5% calcium, 7% iron.