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Blackberry-pear crisp

Simple and quick to prepare blackberry-pear crisp nears perfection with a scoop of vanilla ice cream.

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    Autumnal delights include pairing late-season fruit such as blackberries and pears in a warm crisp.
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Summer and it’s glorious bounty of fresh fruit may be over with the change in seasons, but there are still many great fruits out there during autumn that can make delicious desserts. Two of these are blackberries and pears, which combine easily with a few simple ingredients to make a warm, comforting dessert.

Topped with a scoop of vanilla ice cream, it is divine.

Blackberry-pear crisp

Recommended: 20 apple recipes

For the topping:

1/4 cup regular oats
1/4 cup brown sugar
1 tablespoon flour
1/4 teaspoon cinnamon
2 tablespoons blanched sliced almonds
2 tablespoons cold cubed butter

For the crisp:

12 ounces fresh ripe blackberries
1 ripe bosc pear, cored and sliced
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/4 cup granulated sugar
pinch salt

1. Preheat oven to 350 degrees F.

2. Toss together ingredients for topping, except butter.

3. Toss blackberries and pear with lemon juice, then cornstarch, sugar and pinch of salt.

4. Place fruit into a butter baking dish or pie pan, then sprinkle top evenly with topping mixture; dot with cold butter.

5. Bake for 40 minutes or until bubbly and nicely browned.

Related post on A Palatable Pastime: Light peach cobbler

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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