Pear and blueberry compote with oatmeal streusel topping
9
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Winter fruit doesn't have to mean just apples, oranges, bananas, and pears. Try using frozen summer fruits in your favorite recipes, like this one, as well. The topping for compote comes together easily by tossing together flour brown sugar, oatmeal, and ground ginger. Cut in the butter until that classic crumb forms. Sprinkle it over pears, fresh orange juice, and frozen blueberries, then let it bake for 45 minutes until the fruit is cooked down and the topping is nice and golden brown. It's the perfect balance of sweet and savory and is certainly a crowd-pleaser that you can make before any dinner party.
Ingredients
All-purpose flour
½ cup(s)
Unpacked brown sugar
¼ cup(s)
Uncooked oatmeal
¼ cup(s)
Ground ginger
¼ tsp
Light butter
¼ cup(s)
Pear
6 medium
Sugar
⅓ cup(s)
Unsweetened orange juice
3 Tbsp
Unsweetened frozen blueberries
2 cup(s)
Cooking spray
1 spray(s)
Instructions
1
Preheat oven to 375°F.
2
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.
3
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.
4
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.
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