Food & Cooking Recipes Dessert & Treats Recipes Easy Pear-and-Berry Crisp 3.3 (73) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 40 mins Servings: 8 This mouthwatering fruit crisp is lower in fat and calories, but not in flavor. Ingredients 1 bag (12 ounces) frozen mixed berries ¼ cup plus 2 tablespoons all-purpose flour ¼ cup packed light-brown sugar 5 tablespoons granulated sugar ¼ teaspoon ground allspice Salt ½ cup rolled oats 4 tablespoons cold unsalted butter, cut into small pieces 3 pounds (5 to 7) ripe pears, peeled and cut into ¾-inch pieces 1 tablespoon freshly squeezed lemon juice Vanilla ice cream, or frozen yogurt (optional) Directions Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature. Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate. In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping. Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired. Cook's Notes The topping should be kept cold until ready to use; refrigerate in an airtight container, up to 5 days. Rate it Print