Blackberry, Pear & Ginger Crisp (gluten-free

• Vegetarian
• Gluten free

• Produce

  • 12 oz Blackberries, ripe
  • 1 tbsp Ginger, fresh
  • 1 3/4 lbs Pears, firm ripe

• Breakfast Foods

  • 1 cup Rolled oats, old-fashioned GF

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/4 cup (55 g light or dark brown sugar, packed light or dark
  • 1 1/2 tbsp Cornstarch
  • 1/2 tsp Sea or kosher salt, fine

• Nuts & Seeds

  • 3/4 cup Pecans

• Dairy

  • 4 tbsp Butter, unsalted

• Frozen

  • 1 Ice cream

Found on bojongourmet.com

Description

Ingredients

• 1 ¾ pounds firm-ripe pears (such as Bartlett; about 4 medium)
• 12 ounces ripe blackberries, halved if large
• ¼ cup (60 ml) maple syrup
• 1 tablespoon peeled and minced fresh ginger
• 1 ½ tablespoons cornstarch
• 1 cup (90 g) old-fashioned rolled oats (GF if needed)
• ¾ cup (80 g) chopped pecans
• ¼ cup packed (55 g) light or dark brown sugar
• ½ teaspoon fine sea or kosher salt
• 4 tablespoons (56 g) unsalted butter, softened
• ice cream, for serving

Directions

• Position a rack in the lower third of the oven and preheat to 350ºF.
• In a large bowl, toss together the pears, blackberries, maple syrup, ginger, and cornstarch until well-combined. Scrape into an 8x8” pan or the equivalent.
• In another large bowl, combine the oats, pecans, brown sugar, salt, and butter, rubbing the butter with your fingers until the mixture forms large clumps. Sprinkle the topping over the fruit. Bake the crisp until the top is deeply golden and the fruit is bubbling, 35-45 minutes. Let cool slightly, then serve warm, with a scoop of ice cream if you like.