A quick to put together crisp of what I had in the house – 3 pears and half a box of strawberries. A sweet, bubbly dessert.
Red White and Blue Crisp
2 1/2 cups peeled, cored and sliced fresh pears
3 cups sliced strawberries tossed with 1 Tbsp sugar
1/2 cup dried blueberries
1/3 cup white sugar
1 Tbsp lemon juice
1/2 tsp lemon zest
1 cup quick-cooking oats
1/3 cup packed brown sugar
2 Tbsp all purpose flour
1/2 tsp ground cinnamon
1/2 tsp dry ground ginger
4 Tbsp butter
Heat oven to 400 F degrees.
In a large bowl toss the pears, strawberries and blueberries with white sugar, lemon juice, and lemon zest. Spoon into a 8 inch square baking dish.
Combine the oats, brown sugar, flour, cinnamon, and ginger. Cut butter into small pieces, add to bowl. Work in quickly with your fingers until mixture is crumbly.
Sprinkle crumb mixture over fruit.
Bake 25 to 40 minutes, until topping is golden brown and the filling is bubbling.