Pear Berry Crumble

Our favorite thing about this recipe is not only is it a lovely dessert but it is a rock-star breakfast! As crumbles are quite versatile, I use this recipe frequently when I have fruit that is reaching it's prime. Apples or rhubarb may be used instead of pears, raspberries in place of blackberries... Whatever you may have on hand. Served drizzled with half-and-half or topped with a scoop of ice cream, I sometimes wonder why we don't make this every day...

Pear Berry Crumble
Serves: 8


2 pounds coarsely chopped pears (about 5)
1/2 pound blackberries (1-1/2 cups)
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
TOPPING:
1 cup whole-wheat flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1/2 cup cold butter, cubed
2 tablespoons ground nuts

Place pears and berries in a 13-inch x 9-inch baking dish. Sprinkle with sugar and cornstarch; drizzle with vanilla. Toss lightly.

   For topping, combine flour, brown sugar, baking powder and salt in a medium bowl. Add butter and pinch with your fingertips until mixture is crumbly. Crumble over fruit and sprinkle with nuts.

   Bake at 375° for 50 minutes or until bubbly. Serve warm.

   Note: I like to purchase the 'heart-healthy mixed nuts' from the bulk bin at the grocery store, process them till coarsely ground and keep them in a jar in the pantry. I use them to sprinkle over fruit crumble, in cookie recipes and to sprinkle over salads and oatmeal.