Saturday, September 17, 2011

Pear White Chocolate Blackberry Crisp with Streusel Topping

*Your white chocolate will be chopped and mixed in with the streusel, I was figuring out the best way to do it in this pic :)

Pear White Chocolate Blackberry Crisp with Streusel Topping
By: Diana Frazier

2-4 ripe pears, sliced (no need to peel)
6 cups fresh blackberries, rinsed and drained
1/4 cup tapioca
3 cups sugar
2 cups flour
1 tsp cinnamon
1/2 cup butter plus 2 Tbsp, room temperature
1/2 cup white chocolate chips, chopped (more if you want it super sweet)

Preheat oven to 350 degrees. Butter sides and bottom of 9x13 glass baking dish.

Place sliced pears in the bottom of the baking dish, covering the bottom.  

Put blackberries in a bowl, sprinkle with 1 Cup of the sugar, add cinnamon, tapioca, and mix well. Pour over the pears.

 In a separate bowl, stir together flour, white chocolate, and remaining 2 Cups sugar. Using a fork or pastry cutter, cut butter into flour until crumbly. Cover the pears and berries with flour mixture. Bake for 45 to 50 minutes (I actually did almost an hour). Serve with vanilla ice cream or a dollop of sweetened whipped cream.

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