Pear Crisp

By Yankee Magazine

May 17 2011

Although crisps are traditionally served for dessert, this not-too-sweet version of pear crisp makes a fine breakfast treat. Bake it the day or night before serving. If you can’t find dried blueberries, substitute dried, sweetened cranberries or currants.


Serves 6 to 8.


4 large ripe ‘Bartlett’ pears, or 2-1/2 pounds smaller pears
1/3 cup dried blueberries
1/3 cup apple juice
1 teaspoon finely grated orange zest
pinch of ground nutmeg
1/2 teaspoon ground cinnamon
1/4 cup light-brown sugar
1 cup unsweetened muesli or low-fat granola
4 tablespoons (1/2 stick) cold butter


1. Preheat oven to 350° F.
2. Wash, peel, and slice the pears. Arrange them in overlapping circles in a buttered quiche pan or glass pie plate. Sprinkle the blueberries, apple juice, and orange zest over the pears.
3. Combine the spices, sugar, and muesli and spread evenly over the fruit. Dot with butter.
4. Bake for 50 minutes, or until the juices are bubbling. Cool and refrigerate.
5. To serve: Serve cold with plain yogurt, or bring to room temperature for about 20 minutes and heat in a 350° F oven for 15 minutes.