- 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
- 3 ripe pears, peeled, cored, thinly sliced (about 3 cups/750 mL)
- 1 cup (250 mL) fresh blueberries
- 1 cup (250 mL) fresh raspberries
- 1 tbsp (15 mL) lemon juice
- 1/3 cup (75 mL) granulated sugar
- 3 tbsp (45 mL) cornstarch
- 1 cup (250 mL) old-fashioned or quick-cooking oats
- 1/2 cup (125 mL) all-purpose flour
- 1/2 cup (125 mL) packed brown sugar
- 1 tsp (5 mL) ground cinnamon
- 1/2 cup (125 mL) butter or margarine, softened
- 1/2 cup (125 mL) chopped walnuts, if desired
- Vanilla ice cream, if desired
- Heat oven to 425ºF. Unroll crust. Place in 9-inch glass pie plate; flute edges. Line crust with 10-inch round of cooking parchment paper or foil. Fill with dried beans or pie weights. Bake 8 to 9 minutes or until crust is set. Remove parchment and beans. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
- In large bowl, gently toss filling ingredients. Spoon filling into pastry-lined pie plate.
- In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
- Line baking sheet with foil. Place pie plate on foil-lined baking sheet. Cover pie with foil; bake 15 minutes. Reduce heat to 375ºF; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours.
- Old-fashioned oats are larger than quick-cooking oats, but either can be used in this crisp. The old-fashioned oats give a little more texture and flavour to the crisp.
- Frozen (thawed and drained) blueberries and raspberries can be substituted for the fresh berries.