Blueberry and Pear Crisp
dessert is best served with vanilla ice cream.
1 (15.25-ounce) can pears, cut into smaller pieces
1 (15-ounce) can blueberries, drained
¼ cup muscovado or brown sugar
2 tablespoons brandy
2 tablespoons vanilla syrup
¼ cup unbleached all-purpose flour
2 tablespoons oats
1 teaspoon Saigon cinnamon
2 tablespoons organic butter, softened
¼ cup muscovado or dark brown sugar
1. Preheat the oven to 375°.
2. In a
glass pie plate, stir together the pears, blueberries, brown sugar, brandy and
a large bowl, use fingertips to blend together flour, oats, cinnamon, butter
and brown sugar.
4. Sprinkle flour mixture over fruit.
5. Bake 25 minutes then cool for 10 minutes