Pear-and-Berry Crisp

By Redvettchick

Martha Stewart

Ingredients

• 1 bag (12 ounces) frozen mixed berries
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup packed light-brown sugar
• 5 tablespoons granulated sugar
• 1/4 teaspoon ground allspice
• Salt
• 1/2 cup rolled oats
• 4 tablespoons cold unsalted butter, cut into small pieces
• 3 pounds (5 to 7) ripe pears, peeled and cut into 3/4-inch pieces
• 1 tablespoon freshly squeezed lemon juice
• Vanilla ice cream, or frozen yogurt (optional)

Preparation

Step 1


Step 1

Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature.

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Step 2

Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.


Step 3

In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.


Step 4

Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.


P.S. I doubled the topping because it was soooooo good!