Pear and blueberry compote with oatmeal streusel topping
Unpacked brown sugar
6 medium, red, peeled, cored and cut into small cubes
Unsweetened orange juice
Unsweetened frozen blueberries
- Preheat oven to 375°F.
- In a small bowl, combine 1/4 cup of flour, brown sugar, oats and ginger. Cut in butter with a pastry blender until mixture is crumbly; set aside.
- In a large bowl, combine pears, sugar, remaining flour and orange juice; gently stir in frozen blueberries. Spoon mixture into a 1 1/2-quart baking dish coated with cooking spray.
- Sprinkle fruit mixture with crumb mixture. Bake until pears are tender and topping is golden brown, about 45 minutes. Yields about 1 cup per serving.