by Crystal Wahpepah

Baked Pear Blueberry Crisp

Cooking Temp: 350  °F Servings: 4



  1. Preheat oven to 350 degrees

  2. Place butter at bottom of the baking dish

  3. Add 1 can of pears (including juice from can) and blueberries to baking dish and set aside

  4. In a mixing bowl mix quick cooking oats with water until fully combined

  5. Spread oatmeal mixture on top of the pears and blueberries in the baking dish mixture

  6. Bake at 350 for 20 minutes. Let sit to cool briefly before serving.


  1. Serve hot or cold.


*Can also substitute foraged blackberries or frozen blueberries if fresh foraged blueberries are not available

Keywords: Blueberry, Crisp, Pear


PROMOTING INDIGENOUS FOODWAYS EDUCATION - Our mission is to promote Indigenous foodways education and facilitate Indigenous food access.

As a participant in the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative, NĀTIFS works with its Indigenous Food Lab and partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program.

Skip to content