8 ripe medium pears (about 2 1/4 lb.)
1/4 cup granulated Sugar
1 Tbsp. cornstarch
2 cups fresh or frozen blueberries, thawed
1 cup whipping cream
4 tsp. lemon juice
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup cold butter, cut up
2 Tbsp. cognac or brandy (optional)
2 Tbsp. powdered Sugar

Preheat oven to 400F. Peel and core pears; cut into large chunks. In a very large bowl stir together the 1/4 cup granulated sugar and the cornstarch. Add pears, blueberries, and lemon juice, stirring gently to combine.  Transfer to a 3-quart rectangular baking dish.

In a food processor bowl or a large mixing bowl combine flour, the 1/2 cup granulated sugar, and brown sugar.  Pulse with several on-off turns or cut in butter until mixture is crumbly.  Sprinkle atop fruit.  Bake for 30 to 35 minutes or until top is lightly browned and syrup is bubbly.  Remove from oven. Drizzle with cognac, if desired.  Let stand about 40 minutes before serving. In a small chilled bowl beat whipping cream and powdered sugar together with chilled beaters on medium speed until soft peaks form.  Serve with crisp.