I set out to make a Pear Pie, one of the sweet sensations of summer that I look forward to every year, but discovered that the bags of pears in my garage didn't have quite enough ripe ones to pull a pie together. People coming over for dinner a mere hour from that point caused me to invent a pear blueberry crisp that came out really amazing. The spike of lemon and hint of cinnamon perfectly complement the two fruits. I would recommend letting this dessert stand for 20-30 minutes before serving to allow the fruit filling to set up fully.
1 cup butter
1 cup brown sugar
1 cup whole wheat or all purpose flour
2 cups quick cooking oats
1 t. ground cinnamon
1/4 cup ground flaxseed (optional)
5 large pears, peeled and diced
2 cups fresh blueberries
1 lemon, juiced and zested
1/4 - 1/3 cup sugar (depending on how sweet your fruit is)
3 T. cornstarch
1 t. cinnamon
Preheat the oven to 375 degrees. Make the crisp topping by softening the butter and working in the rest of the ingredients until well combined and crumbly. Into a 9X13 pan, zest the lemon and squeeze the juice. Add the diced pears and toss gently until uniformly coated. Add the blueberries. In a small bowl, combine the sugar, cornstarch and cinnamon until well mixed, then sprinkle evenly over the fruit. Stir gently until evenly distributed, then spread the crisp topping over the top in an even layer. Bake for 25-30 minutes, until the filling is bubbly and the crisp topping is golden brown.