Best Pear Blueberry Ginger Crisp Gluten Free Recipes

BLACKBERRY, PEAR & GINGER CRISP {GLUTEN-FREE}

Blackberry, Pear & Ginger Crisp {gluten-free} image

A stunningly simple fruit crisp with a granola-like topping that's naturally gluten-free, all kissed with the zing of fresh ginger.

Provided by Alanna Taylor-Tobin

Categories Dessert

Time 50m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 383 kcal, Carbohydrate 57 g, Protein 4 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 202 mg, Fiber 10 g, Sugar 33 g, ServingSize 1 serving

PEAR-BLUEBERRY-GINGER CRISP (GLUTEN-FREE)

Pear-Blueberry-Ginger Crisp (Gluten-Free) image

This amazing pear-blueberry crisp packs just the right amount of ginger to warm your tongue and accentuate the flavor of the fruit. Ginger is not only in the juicy fruit mixture but in the browned, buttery topping as well. My family raved about this, and it's clear that I will be asked to make it again and again... and quite possibly again. We enjoyed ours with a dollop of whipped cream, but it could be served with ice cream instead or it's completely capable of shining on its very own as well. I made this using organic and gluten-free ingredients, but it could easily be made with regular sugars and flours if desired.

Provided by MarthaStewartWanabe

Categories Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups blueberries
1 large or 2 small
2 tablespoons sugar
1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1 teaspoon ground ginger
2 tablespoons brown rice flour or 2 tablespoons all-purpose flour, if desired
1/2 cup gluten-free oats
1/4 cup organic brown sugar
1/4 cup organic unbleached cane sugar
1/4 cup brown rice flour or 1/4 cup all-purpose flour, if desired
1/2 teaspoon ground ginger
1/4 cup salted butter, softened

Steps:

Preheat oven to 375°F.
Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour. Toss gently to coat thoroughly.
Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger. With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture. Top fruit with crumble mixture.
Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
Cool atop a wire rack for up to one hour. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.

Nutrition Facts : Calories 324.9, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 107.4, Carbohydrate 54.8, Fiber 2.5, Sugar 39.6, Protein 1.8