A less sweet version of a crisp/crumble which is full of healthy fruit and oats. Pear and blueberries work really well together, but feel free to experiment with apples and stone fruits. This is probably my kids favorite breakfast, and maybe the only breakfast that all 3 of my girls will eat with their food preferences and restrictions! We make this so often I know I can throw it together in the time it takes the oven to preheat.

Here’s the quick video, scroll down for the printable recipe:

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Pear and Blueberry Breakfast Crisp (Gluten Free)

A less sweet version of a crisp/crumble which is full of healthy fruit and oats. Pear and blueberries work really well together, but feel free to experiment with apples and stone fruits.

Author M Griffiths

Ingredients

For the Crisp

• 2 cups oats
• 1/3 cup soft brown sugar
• ½ teaspoon vanilla
• ½ teaspoon cinnamon
• 1 stick or 8 tablespoons unsalted butter

FIlling

• 5 large ripe pears any type or a variety works well.
• 1 cup fresh or frozen blueberries
• 2 tablespoons corn starch
• 1 tablespoon sugar
• 1 teaspoon lemon juice

Instructions

• Preheat oven to 375F
• Place oats, vanilla, cinnamon,brown sugar and a pinch of salt into a large bowl/kitchen aid bowl. Mix together. Chop cold butter into small pieces. Using a fork or the paddle attachment of the kitchen aid, cut butter into the oat mixture until the butter is in very small pieces, but not fully mixed in.
• Peel and thickly slice pears straight into an ovenproof casserole dish (each pear should yield roughly 8 slices). Add blueberries, corn starch, sugar and lemon juice. Stir together. Top with oat mixture and bake in the oven for 40 minutes until the topping is golden brown. Let cool for a few minutes before serving.