Happy Friday! I hope I’m about to make your Friday even better with this incredible Pear & Blackberry Ginger Crisp. Fall is all about turning those ovens back on and baking delicious treats like this crisp. Fruit crisps are a classic dessert that you really can’t go wrong with. Simply choose a fruit, ideally whatever happens to be in season, make a delicious buttery brown sugar oat topping and finish it off with a big scoop of vanilla ice cream. So good!
Pears and blackberries mixed with cinnamon, nutmeg, cardamom, vanilla, maple syrup and candied ginger form the filling of the crisp. If you haven’t tried candied ginger before, you’re in for a treat. It is slightly addictive, sweet, a little spicy, and is a wonderful addition to this crisp. You should be able to find it in the bulk section of your grocery store. Bosc pears are my favourite variety, but feel free to use whatever kind you prefer. While blackberries are not currently in season, they add a nice pop of colour and contrast to the slightly crunchy pears.
Now on to what some might argue is the most delicious part of a fruit crisp, the crumble! Lovely things happen when you combine oats, butter, and brown sugar together and bake until golden brown. Simply, the best. Let’s be honest, most people are wishing the ratio of fruit to crumble was re-considered. Of course, no crisp would be complete without a scoop of creamy cold vanilla ice cream. Or a dollop of Greek yogurt if you want to have any leftovers for breakfast. It is the weekend, after all!
I hope everyone has a lovely weekend and Happy Thanksgiving for those celebrating! We’re spending the weekend at the cabin and I am very much looking forward to family time, bonfires, puzzles, staying in my comfy clothes all day and night, hikes, and of course, Thanksgiving dinner with all the fixings.
A simple and delicious Pear and Blackberry Ginger Crisp. Serve, of course, with vanilla ice cream.
- 12 oz (375 gr) blackberries, halved if large
- 3 large, pears, peeled, cored, chopped (about 1.5 lbs/1 kg)
- ¼ cup (60 ml) candied ginger, finely minced
- ¼ tsp (1 ml) cardamom
- ¼ tsp (1 ml) nutmeg
- 1 tbsp (15 ml) flour
- pinch of salt
- ¼ cup (60 ml) maple syrup
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) vanilla
- ½ cup (125 ml) rolled oats
- ½ cup (125 ml) all-purpose flour
- ¾ cup (185ml) walnuts, chopped
- ¼ cup (60 ml) brown sugar
- ½ tsp (2.5 ml) salt
- ¼ cup (60 ml) unsalted butter, softened
Vanilla ice cream for serving
- Preheat oven to 350 ℉ (175 ℃) . Butter either six individual ramekins (about 8 oz/250 ml each) or one large casserole dish (about 6 cups/1.5 litre).
- Filling: Combine filling ingredients in a large bowl and gently mix together.
- Topping: Add topping ingredients, up to salt, to a medium sized bowl. Add butter last and mix together with hands, breaking up pieces of butter. Continue until the mixture is crumbly and evenly moistened.
- Spoon the filling mixture into the individual ramekins or the casserole dish, leaving about ½ inch (2 cm) at the top. Layer the crumb mixture on top.
- Bake for about 40-50 minutes, until fruit is bubbly and tender, and topping is lightly browned.
- Serve warm with a spoonful of vanilla icing.
Special Equipment: Individual ramekins, if desired
Make ahead and timing: Best served warm from the oven, but can be made earlier in the day and reheated in the oven just before serving.
Variations and Substitutions: The options are endless here – apples and cranberries, plums and raspberries, blueberries and peaches……
Dietary Considerations: Vegetarian