Pear or Peach and Blueberry Dessert Recipe

From Dorothy McNett's Recipe Book.

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Pear or Peach and Blueberry Dessert

From Dorothy McNett's recipes at This is easy, and if you have your oven on anyway for roasting or other baking, you might just as well make this as well! Great with a Prime Rib Roast Dinner. Make lots of Chocolate Flowers to decorate it along with candles for a wonderful birthday cake!

1/4 cup raw sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 - 3 fresh pears or peaches (about 4 cups sliced)
1 cup blueberries
1 cup all purpose unbleached flour, or gluten free flour
1/4 cup raw sugar
1 teaspoon baking powder
1/4 cup unsalted butter, cold
1 egg
zest and juice of 1 lemon (about 2 tablespoons)
2/3 cup orange juice, or brandy, sweet wine, etc.

Preheat oven to 375 degrees. In a 2 quart baking dish or pan, combine 1/4 cup sugar, cornstarch, cinnamon and nutmeg, stirring in the pears or peaches and blueberries. Set aside. In food processor or a bowl, blend the flour, 1/4 cup sugar, and baking powder to mix well. Add the very cold butter and pulse or rub in with you fingers to make small pieces of the butter. Blend in egg. Sprinkle mixture evenly over the fruit. In measuring cup combine the lemon zest, lemon juice and orange juice or other liquid as desired. Pour evenly over the crumbs. Bake 40 - 45 minutes, or until golden brown. Nice served warm or cool, decorated with sprinkles or powdered sugar or as desired!.

Recipe created 2016-09-12.

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