For those of you who were up at the crack of dawn, shoveling yourselves out from the first of two snowstorms, you may have caught me looking ever so bright eyed and bushy on Breakfast Television. Today, I shared my recipe for Pear and Blueberry Crisp with Heidi, the loveliest of tv hosts, and talked about all the great things happening with Select Nova Scotia this winter.
I promised that I would post this recipe – so here it is. It is super easy, and the fruit can easily be switched for other fruits that are in season or frozen from fresh. Remember, using local is always best!
- 1C flour
- 1C brown sugar; packed
- 3/4C rolled oats
- 1/2C melted butter
Mix all the ingredients together. Place 1/2 in the pan and reserve the rest to put on top of the fruit.
- 4C pears; peeled & cut into large pieces
- 1C frozen or fresh blueberries
Mix and place on top of the bottom layer of crisp.
- 1C water
- 1C white sugar
- 1tsp vanilla
- 2tbsp corn starch
Mix the ingredients together and bring to a boil on stove. Pour over the fruit. Now put the other half of the crisp on top. Place in a pre heated 350°F oven for 40 to 50 minutes.
You can serve this crisp with whipped cream, whipped cream with brown sugar and rum, Fox Hill Cheese House quark with maple syrup or quark mixed with honey.