Pear Berry Crumble

At this time of year, when pears are at their peak and the weather has cooled slightly, a second crop of huge and flavorful raspberries matures in our yard. Pears and raspberries are a natural combination that people don’t always think to put together. This pear berry crumble is both delicious and beautiful. Adding blueberries to the pears and raspberries creates a nice balance of flavors. Use pears that are pale yellow, fragrant and ripe, but not mushy. You want the pears to be able to hold their shape during baking.

Pear Berry Crumble

Filling
3-1/2 c. peeled and sliced pears (5 pears)
2 c. fresh raspberries, rinsed
1 c. blueberries, rinsed
1 c. sugar
1 Tbsp. fresh lemon juice
1/4 tsp. lemon zest
1/2 tsp. vanilla
1/4 tsp. nutmeg
pinch of cinnamon
pinch of kosher salt

Topping
1 c. flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/8 tsp. allspice
pinch of kosher salt
1/2 c. unsalted butter or margarine, diced
1/4 c. light brown sugar
2 Tbsp. white granulated sugar

Preheat oven to 375 degrees. Grease a 9×13 pan and set aside. For the Filling: In a large bowl combine the fruit with sugar and lemon juice and zest. Stir. Add remaining ingredients and mix well. Pour into prepared pan and bake for 20 minutes until fruit juices begin to bubble. While the fruit is cooking, prepare the topping. In a bowl combine flour, baking powder, spices and salt. Stir to combine. Cut in diced butter to form coarse crumbs. Add brown sugar and white sugar and stir. Spread crumble topping over fruit and cook for 20 more minutes or until pears are fork-tender when pierced. Place crumble on a rack to cool. Serves 8.

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