1 ¾poundsfirm-ripe pears (such as Bartlett; about 4 medium)
12ouncesripe blackberries, halved if large
¼cup(60 ml) maple syrup
1tablespoonpeeled and minced fresh ginger
1cup(90 g) old-fashioned rolled oats (GF if needed)
¾cup(80 g) chopped pecans
¼cuppacked (55 g) light or dark brown sugar
½teaspoonfine sea or kosher salt
4tablespoons(56 g) unsalted butter, softened
ice cream, for serving
Position a rack in the lower third of the oven and preheat to 350ºF.
In a large bowl, toss together the pears, blackberries, maple syrup, ginger, and cornstarch until well-combined. Scrape into an 8x8” pan or the equivalent.
In another large bowl, combine the oats, pecans, brown sugar, salt, and butter, rubbing the butter with your fingers until the mixture forms large clumps. Sprinkle the topping over the fruit. Bake the crisp until the top is deeply golden and the fruit is bubbling, 35-45 minutes. Let cool slightly, then serve warm, with a scoop of ice cream if you like.