Pear-Blueberry-Ginger Crisp (Gluten-Free)

Pear-Blueberry-Ginger Crisp (Gluten-Free)

Ingredients:
blueberries, raw
sugars, granulated
vanilla extract
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, salted

Directions:
Preheat oven to 375F.
Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs.
sugar, vanilla, ginger and brown rice flour.
Toss gently to coat thoroughly.
Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger.
With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture.
Top fruit with crumble mixture.
Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
Cool atop a wire rack for up to one hour.
Serve warm with a scoop of vanilla ice cream or whipped cream if desired.