I found it in the Taste of Home 2005 Annual Recipes. Four-Spice Apple, Pear, and Blackberry Crisp From Real Sweet Serves 10-12. Everyone loved it, even my 21 year old brother, and if he had something good to say about his sisters cooking it must really be amazing! Pear and Blackberry Crisp. Ingredients: 125g butter; 75g jumbo porridge oats; 40g flaked almonds; 15g golden linseeds; 70g plain flour; 75g soft light brown sugar; 300g chopped pears; 200g blackberries; 50g vanilla sugar or golden caster sugar and 1 tsp vanilla paste; Method: Preheat the oven to 200˚C/180˚C fan/gas mark 6. PSST! Next time I'll have to make a double batch! Serves 6. Every time, with their virtuous dessert choices, so thoroughly content! We will be leaving Umbria in just a few weeks, and I am busy trying to use up all the food stored in my freezer before we leave. I always get excited in August and September when the fresh crop starts showing up at the market. Blackberry & Pear Crisp. This Blackberry Pear Crisp is comfort food at its best, and an excellent way to showcase fall’s delicious pears. Preparation time 15 mins. Pear Crisp with Blackberry-Sage Sauce / Posted By Annie Hall / Comments 2 / Tags recipe, sage. Pear Blackberry Crisp 1 1/2 cups white sugar 1 1/2 cups flour 3/4 cups butter * for any type of fruit crisp, simply use equal parts of sugar and flour, and half that amount of butter for the topping. I made this easy and delicious dessert for a family dinner. And they seem so satisfied! I have always loved pears – that delicious, fresh, sweet but not too sweet flavor. I don’t really get it. Baking time 30 mins. He who only knows how to cook kraft dinner asked for the recipe. It’s difficult to believe our six months here in Umbria is almost finished as the time has just flown by this year, but I really need to start thinking about closing up the two farmhouses, and heading back to North America soon. There is a category of people in this world who endlessly fascinate me: those who forgo the cookies, cakes, and ice creams in favor of “just fruit” for dessert. It’s nearly fall here in New England and as the land starts to cool and settle after an active, busy summer, many of us are shifting ever so slightly away from light and airy summer foods like salads and raw veggies to warmer, cooked dishes like soups and fruit crisps.

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