So many pears! I was still thinking about that pear and raspberry combination that I didn’t make when I made pear and blackberry pie. There are several varieties available right now. Any of them will work for this simple recipe.
— Joan, 26 September 2016
- 2½-3 lbs. (1200 grams) ripe pears
- 6 oz. (170 grams) raspberries
- 2 tsp. instant clear jel
- ½ c. (113 grams) cold butter
- 1 c. (192 grams) brown sugar
- 1 c. (140 grams) all-purpose flour
- ½ c. (50 grams) whole oats
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
Make the crumb topping by rubbing the butter and brown sugar together with your fingers, or use a food processor. Mix the ginger and nutmeg with the flour. Blend four and butter/sugar together. Stir in the oats. Set topping aside.
Preheat oven to 350°F. Peel and core pears, quarter and slice each quarter into 4 pieces. Toss carefully with raspberries and clear jel, being careful not to break up the berries. Place in 9″x9″ pan and top with crumb topping. Bake for 45-60 minutes, until fruit is soft, top is browned and juices are bubbling. You may need to cover the top with foil during the last half of baking to prevent over browning. Cool to room temperature before serving with whipped cream or ice cream.