Orchard and Berry Fruit Crisp

No matter the season, treat yourself to the delightful taste and beautiful look of this very-berry dish.
  • Prep time: 15 minutes
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  • Baking time: 45 minutes
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  • Makes: 10 Servings
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  • Freezing: Not recommended
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Ingredients
Topping
2 cups (500 mL) Robin Hood® Oats
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup (125 mL) Robin Hood® Original All Purpose Flour
½ cup (125 mL) chopped pecans, optional
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) salt
¾ cup (175 mL) butter, melted
Filling
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
1 tsp (5mL) cinnamon
¼ tsp (1 mL) salt
2 lb (1 kg) ripe pears, peeled, cored and cut into ½” (1.3 cm) cubes (about 3 cups (750 mL))
2 lb (1 kg) apples, peeled, cored and cut into ½” (1 cm) cubes (about 3 cups/750 mL)
2 cups (500 mL) blueberries, fresh or frozen
Preparation
1Preheat oven to 350°F (180°C). Place eight, 1 cup (250 mL) oven proof ramekins on a baking sheet.
2Combine topping ingredients in a small bowl. Reserve.
3Mix sugar, flour, cinnamon and salt in a large bowl. Add pears, apples and blueberries to sugar mixture. Toss well to coat fruit. Divide fruit mixture into prepared baking dishes. Sprinkle with reserved topping mixture.
4Bake in preheated oven, 40 to 45 minutes or until topping is golden brown and fruit mixture is bubbling. Serve warm or at room temperature.
5If using frozen blueberries, simply add them directly from the freezer.
6To make 1 large crisp, use a 9” x 13” (3 L) baking dish and bake in preheated 350°F (180°C) oven for 50 to 55 minutes.