This delightful dessert is flavored with cinnamon, brown sugar, walnuts, and an assortment of juicy blueberries, pears, apples and rhubarb. It comes from Chris Schlesinger, owner and executive chef of the East Coast Grill in Cambridge, MA.

Makes 12 servings.

Prep Time: 25 minutes
Cook Time: 1 hour

Nutritional Information

For 1 serving
Calories: 329
Sodium: 47mg
Fat: 13g
Carbohydrates: 50g
Cholesterol: 15mg
Fiber: 4g
Protein: 3g

New England Spiced Pear Blueberry Crisp

• Fiber Rich  • Low Sodium

Ingredients

Streusel Topping:
1 cup flour
1 cup chopped walnuts
1/3 cup packed dark brown sugar
2 tablespoons sugar
1/2 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/4 teaspoon McCormick® Gourmet Collection Nutmeg, Ground
6 tablespoons cold butter, cut up
Fruit Filling:
3 large Anjou pears, cored and unpeeled
3 McIntosh apples, cored and unpeeled
4 stalks rhubarb or 1 cup fresh cranberries
1 pint (2 cups) blueberries
1 cup sugar
1/2 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/4 teaspoon McCormick® Gourmet Collection Nutmeg, Ground
Pinch McCormick® Gourmet Collection Cloves, Ground

Directions

1. Preheat oven to 350°F. For the Streusel Topping, mix all dry ingredients in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Refrigerate until ready to use.

2. For the Fruit Filling, cut pears, apples and rhubarb into bite-size chunks. Toss with blueberries in large bowl. Mix sugar and remaining spices. Add to fruit mixture; toss to coat well. Pour into buttered 13x9-inch baking dish. Sprinkle with Streusel Topping.

3. Bake 1 hour or until topping is golden brown. Serve warm or at room temperature.

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