Mini Blackberry Pear Crisps

This mini blackberry pear crisp for two is a fun twist on fall desserts. It’s got seasonal fruit, a little bit of spice and just the right amount of servings. Tangy pears mixed with sweet blackberries come together under a ginger-spiced crisp topping for a unique but equally delicious fall treat!

baked spiced blackberry pear crisp with a scoop of vanilla ice cream ready to be enjoyed

How to Make A Mini Blackberry Pear Crisp

Step 1: Blackberry Pear Filling

What Pears to Use in Baking

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Chop up your pears of choice any way you want and gently mix them together with blackberries, a little lemon juice, a pinch of sugar, some spices for a warming flavor and cornstarch to thicken it up while baking.

blackberries and pears marinating for blackberry pear crisps

Step 2: Ginger Spiced Crisp Topping

To make the crisp topping, add flour, brown sugar and a pinch of salt. Without the addition of any spices, the crisp topping would taste mostly like butter and sugar, which is great, just not fall enough for me. 

In an attempt to really emphasize the seasonality of this dessert, we’ll make this a ginger-spiced crisp topping, with just a dash each of ginger, nutmeg and cinnamon. But feel free to play around with the spice choices and amounts to suit your own tastes!  

Once the dry ingredients are mixed well, add in melted butter and gently mix until it looks like wet sand in the bowl, with some bigger pieces forming. And that’s all! It’s easy and it makes the best crisp topping that’s crisp yet tender and buttery with just the right amount of spice.

ginger spiced crumble topping

Step 3: Bake the Crisp

Whatever dish you use, just make sure to butter it WELL to prevent sticking and burning. Just take a stick of butter, unwrap it halfway and rub it all over the bottom of the pan, the sides and the corners.

After prepping your baking dish, add the fruit mixture to the pan and then evenly layer it with the crisp topping. Bake at 350* for about 30-45 minutes, until the topping is golden brown and the filling is bubbling.

What Pan to Use

I used a small casserole dish that I found at a goodwill that just so happened to be perfect, but there’s other options, too. You can use a 6-inch cast iron skillet, a couple of 3-inch skillets, any 6-inch round baking dish, or even a few 3-inch ramekins for individual servings.

There’s also the option to double the recipe and use a 10-inch skillet or a 9×9 or 8×8 square baking dish.

Serving the Mini Blackberry Pear Crisps

Serve with vanilla or cinnamon ice cream and a dollop of whipped cream and enjoy! 

To experiment with your own flavor and fruit combinations, check out my post on how to make an Any Fruit Crumble.

Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!

blackberry pear crisp fresh from the oven with two scoops of vanilla ice cream
baked spiced blackberry pear crisp with a scoop of vanilla ice cream ready to be enjoyed

Blackberry Pear Crisp

Tangy pears mixed with sweet blackberries come together under a ginger-spiced crisp topping for a unique but equally delicious fall treat!
Servings: 2 servings
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

  • 2 C pear chopped or sliced, with or without skin (about 1 pear)
  • 1 C blackberries about ½ a 6-oz carton
  • 2 tsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • ½ C flour
  • ½ C brown sugar
  • ½ tsp salt
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ C butter melted

Instructions
 

  • Preheat the oven to 350°F. Butter your baking dish well. See notes for what baking dish to use.
    To a medium bowl add pears, blackberries, 2 tsp sugar, 1 tsp lemon juice and 1 tsp cornstarch. Mix gently but well.
  • In a small bowl, add flour, brown sugar, salt, ginger, nutmeg and cinnamon. Mix well, then add in melted butter and mix until it looks like wet sand with some bigger crumbles.
  • Add the blackberry pear mixture into the baking dish and then layer evenly with the crisp topping. Bake for about 30-45 minutes, until the topping is golden brown and the filling is bubbling.
    Serve with a scoop of vanilla or cinnamon ice cream and a dollop of whipped cream and enjoy!

Notes

Note on which baking dish to use:
I used a small casserole dish that I found at a goodwill that just so happened to be perfect, but there’s other options, too. You can use a 6-inch cast iron skillet, a couple of 3-inch skillets, any 6-inch round baking dish, or even a few 3-inch ramekins for individual servings.
 
There’s also the option to double the recipe and use a 10-inch skillet or a 9x9 or 8x8 square baking dish.
Course Baked Good, Breakfast, Dessert
Cuisine American
Keyword 40 Minutes, Baked Good, Fall

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