Pear and Blackberry Crumble


You guys already know by now that my life motto is something along the lines of ‘looking fancy, acting lazy’. All I want to do is impress people while putting in the least amount of work possible, is that too much to ask? I don’t think so. Thanksgiving, to me, is the ultimate time to impress people. So with Canadian thanksgiving right around the corner (literally – it’s on Monday), I thought I would share this recipe that is the ultimate in fancy trickery. A fresh seasonal dessert made from scratch? Check. Requires very little work and ingredients? Check. Absolutely idiot-proof? Check! So whip this up for your friends and family this season and watch as the compliments come rolling in. You’re welcome.

pear and blackberry crumble |



(for the base)
2 C pears, chopped
2 C blackberries (fresh or frozen)
1/4 C sugar
1 tbsp lemon juice
2 tsp cornstarch
1/2 tsp cinnamon
pinch of salt

(for the topping)
1/2 C flour
1/2 C oats
1/2 C brown sugar
1/4 C granulated sugar
1 tsp cinnamon
1/2 C butter (cold and cubed)

1. Preheat oven to 375 degrees F and grease a glass or ceramic baking dish. Put pears, blackberries, and sugar in a medium size bowl.
2. In a small bowl, dissolve cornstarch in lemon juice. Pour over the fruit and gently combine, being careful not to crush the berries. Pour in to the greased dish.
3. In a separate bowl combine flour, both sugars, salt, and cinnamon. Cut in the butter , but make sure not to overwork it. It should be course with pea size chunks of butter.
4. Pour half of the topping mixture over the fruit (resist the urge to pack it in!) and bake for 20 minutes.
5. After that time, sprinkle the rest of the topping and continue to back for 25 minutes or until the pears are tender. Allow to cool for 20 to 30 minutes. Serve warm with ice cream or your favourite non-dairy alternative!

Look at that filling!

pear and blackberry crumble |

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