Mini Pear Crisps with Berry Sauce

Mini Pear Crisps with Berry Sauce

I picked up three beautiful Bartlett pears at the farmers’ market last weekend. I’ve been staring at them since Sunday, patiently waiting for them to become fully ripened. I knew I wanted to do a pear crisp but it was only after baking and tasting a bite that I realized it needed a berry sauce to accompany it. I over-bought cherries and blueberries this summer and stocked them away for a special occasion, such as this.

This dish is a lighter version of your typical fruit-based crisp. It’s also lighter than its cousins, Cobbler and Crumble, but no less satisfying. I scaled down on the sugar and fat. It only has 2 tablespoons of oil in eight servings.

Mini Pear Crisps with Berry Sauce

As a special treat, I made a blueberry and cherry sauce and allowed the fruits’ natural sweetness to shine through and compliment the pear. I decided to make the pear crisps mini because all things mini are so cute (but mainly because it helps me not eat the entire crisp in one sitting).

I baked them using my muffin pan but I didn’t have any muffin liners (oops) so it wasn’t as useful as I had hoped. I recommend using a muffin pan with liners for easy eating and easy clean-up. It goes really well with espresso.

Hope you enjoy it!

Mini Pear Crisps with Berry Sauce
Prep time
Cook time
Total time
Serves: 6 to 8 people
  • { Sauce }
  • cherries, frozen
  • blueberries, frozen
  • water
  • agave
  • { Filling }
  • Bartlett pears, peeled and sliced into 1-inch pieces
  • all-purpose gluten-free flour
  • fresh lemon juice
  • agave or honey
  • { Topping }
  • quick oats
  • cinnamon
  • all-purpose gluten-free flour
  • brown sugar
  • coconut oil
  1. Preheat the oven to 425°F.
  2. In a small saucepan, add all ingredients for berry sauce only. Cover and cook on low heat for 30 minutes, stirring occasionally. Uncover and cook for another 15 to 20 minutes, stirring often and adding more water as needed.
  3. Meanwhile, in a medium-sized bowl, combine filling ingredients (pear slices, flour, lemon juice, and agave) and stir well. In a separate medium-sized bowl, combine quick oats, cinnamon, flour, and brown sugar, and stir well. Add oil and stir (it's okay if crumbs appear).
  4. Evenly distribute base mixture into 8 muffin cups. Add topping to each muffin cup, about 1 tablespoon.
  5. Bake for 25 minutes or until golden on top. Spoon berry sauce on top and serve warm.


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24 thoughts on “Mini Pear Crisps with Berry Sauce

  1. Hi Trish, I came across your blog through The Foodie BlogRoll so thought I’d say hi. Love your pears & berry sauce, looks wonderful. Great to connect.
    Cheers Anna

  2. Hi, first time at your beautiful blog. Your pictures are so beautiful and vivid. Pears and apples are the stars of the season. These little treats look so sweet.

  3. This is a great recipe I too make small crisps and crumble but I use a ramekin it seems to work better for me. Thanks for coming by to see my site.

    1. Ramekins would be perfect, even better than a muffin pan. Unfortunately, I don’t own any ramekins 🙁 Adding them to my list 🙂

    1. @kristy @amanda @suchitra When you see mini portions it’s definitely the nutritionist in me coming out 🙂 Glad you enjoyed this post. Thanks for reading!

    1. @alittleyumminess @fooddreamer It’s really amazing how the berries provide such a perfect sauce once they are reduced. Enjoy! Thanks for reading!

    1. Thank you, Carolyn! I’m glad you’re with me on the tiny portions. Thanks for reading 🙂

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