Tested till perfect Berry Nut and Pear Crisp

Berry Nut and Pear Crisp

Frozen berries, or cherries if you can get the sour red Montmorency variety, add colour and taste to juicy pears.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 6 cups 6cupspeeled cored pearpears
  • 2 tbsp 2tbspliquid honey
  • 2 tbsp 2tbsporange juice
  • 2 tbsp 2tbspall-purpose flour
  • 2 cups 2cupsblueberryblueberries


  • 2/3 cup 2/3cupall-purpose flour
  • 1/2 cup 1/2cupslivered almondalmonds, toasted
  • 1/2 tsp 1/2tspcinnamon
  • 1/4 cup 1/4cupbutter, melted
  • 1/3 cup 1/3cuppacked brown sugar
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In bowl, toss together pears, honey and orange juice; sprinkle with flour and toss. Add berries; toss. Transfer to 8-inch (2 L) square glass baking dish; set aside.

Topping: In bowl, toss together flour, sugar, almonds and cinnamon; drizzle with butter and toss to blend. Spread evenly over pear mixture.

Bake in centre of 375°F (190°C) oven until bubbly and topping is golden and crisp, about 45 minutes.

Additional information :

Tip: When using frozen berries or cherries, add about 15 minutes to baking time.

Cranberry Fruit and Nut Crumble: Replace pear and berry layer with 5 cups (1.25 L) chopped peeled cored apples or pears; 3 cups (750 mL) cranberries; 1/3 cup (175 mL) granulated sugar; 2 tbsp (25 mL) all-purpose flour; 1 tbsp (15 mL) coarsely grated orange rind; and 1/4 cup (50 mL) orange juice. Cover with topping and bake for 40 minutes.

Nutritional Information Per serving: about

cal 382 pro 5g total fat 14g sat. fat 5g
carb 65g fibre 6g chol 24mg sodium 89mg

% RDI:

calcium 5 iron 14 vit A 8 vit C 18
folate 15
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