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Nutty Blueberry and Pear Crisp

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    45 minutes


This versatile and easy-to-put-together dish is open to variations - try apples and pears or peaches and blueberries, or use walnuts or pecans instead of almonds. Top with sugar-free whipped topping or frozen yogurt for an added flourish.
2 cups fresh, ripe pears, unpeeled, cored, and coarsely chopped
2 cups blueberries fresh or frozen
1 3/4 tsp. powdered stevia, divided
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
1/4 tsp. ground ginger
2 Tbsp. water
1/4 cup sliced almonds
1/2 cup oatmeal
1/3 cup flour
3 Tbsp. salted butter
Nutty Blueberry and Pear Crisp


Note: Be sure to used powdered stevia and not stevia with added fiber - that's a different product.
1. Preheat oven to 350 degrees F. Spray a 1-quart casserole or an 8-by9-inch baking dish with cooking spray. Add pears and blueberries to pan and mix.
2. Sprinkle 1 tsp. stevia, vanilla extract, cinnamon, and ginger over fruit, then add water. Mix gently to distribute. Sprinkle fruit with sliced almonds.
3. Prepare topping. Use a pastry blender or fork to mix oatmeal, flour, cinnamon, and remaining 3/4 tsp. stevia. Blend in butter until mixture is crumbly. Sprinkle topping over fruit and almonds.
4. Bake, uncovered, at 350 degrees F for 40 to 45 minutes, or until crisp is bubbling at edges and pears are soft when pierced with a fork. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, November - December 2008


Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 166 kcal (8%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (22%)
Saturated Fat 11 g (55%)
Cholesterol 16 mg (5%)
Sodium 49 mg (2%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 8 g (32%)
Protein 8 g (13%)
Vitamin A 221 IU (1%)
Vitamin C 9 mg (10%)
Calcium 35 mg (3%)
Iron 8 mg (44%)