Pear and Blueberry Crisp with Brown Sugar Sour Cream
  • Cooking Time: 35
  • Servings: 4-6
  • Preparation Time: 20
  • 3 ½ lbs. Bosc pears, peeled, cored and thinly sliced
  • Juice of ½ lemon
  • 1 ½ cups fresh or frozen blueberries (thawed if frozen)
  • 2 T butter
  • 2 T sugar
  • 2 t vanilla extract
  • 1 c unbleached all purpose flour
  • ½ cup quick cooking oats
  • 1 cup packed light brown sugar
  • ½ cup slivered almonds
  • 1 t ground cinnamon
  • ½ t ground nutmeg
  • ¼ t salt
  • ½ cup cold unsalted butter, cut into ½ inch cubes
  • ¾ cup sour cream
  • 1 T light brown sugar
  1. Preheat oven to 375 degrees F. Combine pears and lemon juice in a large bowl. Add the blueberries and mix well. Set aside. Heat a large sauté pan over medium heat. Melt the 2 T of butter and add the pear and blueberry mixture, sugar and vanilla. Cook, stirring occasionally, for 5-7 minutes until pears just begin to soften. Transfer the mixture to an 8x11 inch baking dish. Mix together flour, oats, brown sugar, almonds, cinnamon, nutmeg, and salt. Using hands, add butter and work into flour until mixture resembles coarse meal. Spread evenly over fruit. Bake 30-35 minutes until top is brown and juices are bubbling. Mix sour cream and brown sugar until dissolves. Serve warm and top with brown sugar.