Dessert doesn’t have to be laborious and time consuming to be delicious. While our typical dessert is just a handful of nuts and a little chocolate, there are times when our bounty of fruit is overflowing. Even though an apple or pear alone is a healthy alternative, we prefer to eat our fruit desserts with a little sugar and flour. Taking liberties with the Cook’s Illustrated Pear Crisp recipe, we’ve combined both of their alternatives to the standard recipe (Pear Crisp with Oat Topping and Triple Ginger Pear Crisp) and added a cup and a half of blueberries to the mix. The result is a simple, satisfying dessert with lots of fruit and lots of crumbly crisp topping.
Pear, Blueberry, and Ginger Crisp
1/2 cup almond, chopped coarsely
2 tablespoons crystallized ginger, coarsely chopped
½ cup flour
¾ teaspoon ground ginger
¼ cup light brown sugar
2 tablespoons granulated sugar
1/8 teaspoon salt
5 tablespoons butter, melted and cooled
½ cup oats
2 tablespoons sugar
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon cornstarch
1 teaspoon grated fresh ginger
pinch of salt
2 ½ pounds pears, peeled and diced (if organic you can leave the peel on)
1 ½ cups blueberries
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil.
Topping: Process almonds, crystallized ginger, flour, brown sugar, granulated sugar, ground ginger, and salt in food processor until nuts are finely chopped, about 9 pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about 5 pulses. Scraping down bowl halfway through. Add oats and process until evenly incorporated, about 3 more pulses. Set aside.
Filling: Whisk sugar, orange zest, orange juice, cornstarch, grated ginger, and salt in a large bowl. Gently toss pears and blueberries with sugar mixture and transfer to 8-inch square baking dish.
Sprinkle topping evenly over fruit, breaking up any large chunks. Transfer baking dish to prepared baking sheet. Bake until fruit is bubbling around edges and topping is deep golden brown, about 30 minutes, rotating baking sheet halfway through baking. Transfer baking dish to wire rack and let cool until warm, about 15 minutes. Serve.