Wild Blueberry and Pear Crisp
  • 2medium very ripe Barlett pears, cored and sliced
  • 1tablespoon lemon juice
  • 1(10-ounce) package frozen and thawed wild blueberries
  • 1 1/2tablespoons cornstarch
  • 3tablespoons turbinado or brown sugar, divided
  • 1/4cup whole-wheat flour
  • 1/4cup rolled oats
  • 1/2cup finely chopped walnuts
  • 4tablespoons ground flaxseed
  • 1teaspoon ground cinnamon
  • 2tablespoons melted butter
  • 1tablespoon canola oil
  1. Preheat oven to 375˚. Lay pears in an 8×8-inch baking dish. Sprinkle with lemon juice. Top with blueberries. In a small bowl, combine cornstarch and 2 tablespoons turbinado or brown sugar; sprinkle over fruit. Bake for 25–30 minutes, or until syrup is partially thickened.
  2. While fruit is cooking, in a medium bowl, combine remaining 1 tablespoon sugar, flour, oats, walnuts, flaxseed, and cinnamon; add melted butter and canola oil, and mix well. Spoon over fruit. Bake for 15–20 minutes more, until topping is lightly browned and fruit is bubbly and thickened. Let stand for 5 minutes before serving.
Recipe Notes
Nutrition Facts
Wild Blueberry and Pear Crisp
Amount Per Serving
Calories 260 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 8g
Monounsaturated Fat 3g
Cholesterol 10mg 3%
Sodium 30mg 1%
Total Carbohydrates 31g 10%
Dietary Fiber 6g 24%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 260 cal, 15g fat (3g mono, 8g poly, 3g sat), 10mg chol, 4g protein, 31g carb, 6g fiber, 30mg sodium