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ZESTY PEAR BLUEBERRY CRISP

By: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, www.thehealthyapple.com

Ingredients:

 

Topping

  • 1/2 cup whole wheat flour
  • ¼ cup brown sugar
  • 1/2 tsp. all-spice
  • 1/4 tsp. sea salt
  • 1 stick butter
  • 1 cup rolled oats
  • 1/2 cup pecans, toasted and ground
  • 2 Tbsp. ground flax seeds

Filling

  • 1/2 cup sugar
  • 1 cup Green Valley Lactose Free Vanilla Yogurt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • ¼ tsp. chili powder
  • 10 large fresh pears, diced
  • 1 pint fresh blueberries

Serve With

  • Additional Green Valley Lactose Free Yogurt

Directions:

For topping, combine flour, sugar all-spice, sea salt and butter in a large bowl.  Using hands, mix well. Add oats, pecans and flax seeds.  Cover and place into the refrigerator.  

For the filling, preheat oven to 350°F. In a large bowl, combine sugar, Green Valley Lactose Free Yogurt, cinnamon, sea salt, chili powder; whisk.  Add pears and blueberries; gently toss to combine. Transfer mixture to a baking dish and sprinkle topping over pear mixture.

Bake until golden brown and juices are bubbling, approximately 1 hour. Serve warm with an additional dollop of Green Valley Lactose Free Yogurt.

Serves 4.