There's just something undeniably comforting about a warm fruit crisp, especially as the days get shorter and the evenings cooler. This pear crisp, studded with juicy blackberries and infused with the subtle aroma of thyme, is a simple yet sophisticated dessert that perfectly captures the essence of autumn. I remember the first time I made this. I had a bounty of pears from a local orchard and a friend suggested adding blackberries. Let's just say, it was an accidental masterpiece! The tartness of the blackberries really complements the sweetness of the pears, and the thyme adds an unexpected, earthy note that elevates the entire dish. It's the kind of dessert that makes your kitchen smell amazing and brings a smile to everyone's face. It feels so much more special than apple pie, but it is so easy to make. You can even double the ingredients and make two and freeze one for later!
What I especially love about this recipe is how adaptable it is. Don't have blackberries? Use raspberries or blueberries! Not a fan of thyme? Try rosemary or even a pinch of cardamom. The base recipe is a blank canvas, waiting for your personal touch. I once added a handful of chopped walnuts to the crisp topping, and it was amazing! It adds a little crunch and a nutty flavor that pairs well with the pears and blackberries. The other great thing, that I almost forgot to mention, is you do not need to be a master chef for this. Anyone can do this! You don't even need any special tools. Just a bowl and a baking dish, and maybe a fork.
Required Equipments
- 9-inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Paring knife
- Pastry blender or fork
Pear Crisp with Blackberry and Thyme: Frequently Asked Questions
Pear Crisp with Blackberry and Thyme
This Pear Crisp with Blackberry and Thyme is a simple yet elegant dessert that combines sweet pears, tart blackberries, and aromatic thyme for a comforting autumnal treat. An easy recipe for a quick and easy bake!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for ensuring the crisp bakes evenly.
- Prepare the pears: Peel, core, and slice the pears into about 1/4-inch thick slices. I find that leaving a little bit of the peel on some slices adds a nice texture – it's totally up to you!
- Combine the fruit: In a large mixing bowl, gently toss the sliced pears with the blackberries, lemon juice, sugar, flour, and fresh thyme leaves. Make sure everything is evenly distributed. If you're feeling fancy, grate a tiny bit of lemon zest in there too!
- Transfer to baking dish: Pour the fruit mixture into a 9-inch baking dish. Spread it out evenly – you want every bite to be perfect.
- Make the crisp topping: In a separate mixing bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. This is where patience comes in – don't overmix!
- Sprinkle topping: Sprinkle the crisp topping evenly over the fruit mixture. Resist the urge to just dump it all in one spot! A little bit of love in the distribution goes a long way.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly. Keep an eye on it – ovens vary, and you don't want a burnt topping!
- Cool slightly: Let the crisp cool for at least 15 minutes before serving. This gives the filling a chance to thicken up slightly and prevents you from burning your tongue. Trust me, I’ve learned that the hard way.
📝 Notes
- For a nuttier topping, add 1/4 cup of chopped walnuts or pecans to the crisp topping mixture.
- If you don't have fresh thyme, you can substitute 1/2 teaspoon of dried thyme.
- Serve warm with vanilla ice cream or whipped cream.
🍎 Nutrition
Calories: 320 kcal
Protein: 3 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 4 g
Calcium: 60 mg
%3Amax_bytes(150000)%3Astrip_icc()%2F245153-baked-apples-with-oatmeal-filling-DDMFS-2x1-103-b116f669e6594a97a66fe82c8841fd7a.jpg&w=3840&q=75)
