Pear-Blueberry-Ginger Crisp (Gluten-Free) - cooking recipe

Ingredients

2 cups blueberries
1 1 large or 2 small
2 tablespoons sugar
1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1 teaspoon ground ginger
2 tablespoons brown rice flour or 2 tablespoons all-purpose flour, if desired
1/2 cup gluten-free oats
1/4 cup organic brown sugar
1/4 cup organic unbleached cane sugar
1/4 cup brown rice flour or 1/4 cup all-purpose flour, if desired
1/2 teaspoon ground ginger
1/4 cup salted butter, softened

Preparation

Preheat oven to 375\u00b0F.
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.