Pear-Blueberry-Ginger Crisp (Gluten-Free)

• 2 cups blueberries
• 1 1 large or 2 small
• 2 tablespoons sugar
• 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 2 tablespoons brown rice flour or 2 tablespoons all-purpose flour, if desired
• 1/2 cup gluten-free oats
• 1/4 cup organic brown sugar
• 1/4 cup organic unbleached cane sugar
• 1/4 cup brown rice flour or 1/4 cup all-purpose flour, if desired
• 1/2 teaspoon ground ginger
• 1/4 cup salted butter, softened

1. Preheat oven to 375u0b0F.
2. Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour. Toss gently to coat thoroughly.
3. Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
4. Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger. With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture. Top fruit with crumble mixture.
5. Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
6. Cool atop a wire rack for up to one hour. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.

blueberries, sugar, vanilla bean paste, ground ginger, brown rice flour, oats, brown sugar, cane sugar, brown rice flour, ground ginger, butter

Taken from www.food.com/recipe/pear-blueberry-ginger-crisp-gluten-free-517902 (may not work)