Blueberry and Pear Crisp

This dessert is best served with vanilla ice cream.

    1 (15.25-ounce) can pears, cut into smaller pieces
    1 (15-ounce) can blueberries, drained
    ¼ cup muscovado or brown sugar
    2 tablespoons brandy
     2 tablespoons vanilla syrup

    ¼ cup unbleached all-purpose flour
    2 tablespoons oats
     1 teaspoon Saigon cinnamon
    2 tablespoons organic butter, softened
     ¼ cup muscovado or dark brown sugar
   

1. Preheat the oven to 375°.

2. In a glass pie plate, stir together the pears, blueberries, brown sugar, brandy and
     vanilla syrup.

3.  In a large bowl, use fingertips to blend together flour, oats, cinnamon, butter
     and brown sugar.

4. Sprinkle flour mixture over fruit.

5. Bake 25 minutes then cool for 10 minutes before serving.

Makes 4 servings