Pear and Berry crisp
1/4 cup all-purpose flour (you can also use whole wheat)
1/4 cup packed brown sugar
2 TBS granulated sugar
1/4 tsp cinnamon
1/2 cup rolled oats
4 TBS cold unsalted butter, cut into small pieces
1 (12 oz) bag frozen mixed berries
5 ripe pears, peeled and cut into 3/4 inch pieces
1 TBS fresh lemon juice
3 TBS granulated sugar
2 TBS all purpose flour (I prefer corn starch)
Prepare the oatmeal topping. In a large bowl, mix flour, sugars, cinnamon, and salt. Stir in oats. Using your hands, incorporate the butter into flour mixture until large moist clumps form. Refrigerate.
Prepare filling: Spread berries in a single layer on a paper-towel lined baking sheet. Thaw 30 min.
Preheat oven to 400 degrees.
In a large bowl, combine pears, lemon juice, thawed berries, sugar and flour (or corn starch). Toss well. Transfer to a shallow 2-quart baking dish (a 9x13 dish works).
Sprinkle evenly with chilled oatmeal topping.
Bake until fruit is tender and bubbling and topping is golden, about 45 min. Cool for at least 20 min before serving