12.14.2013

PEAR CRISP


I am a huge fan of crisps. The balance of fruit with crumbly topping gets me every time. We were hosting a dinner this past weekend and a crisp seemed like the perfect December dessert - warm, hearty and delicious. I've tackled peaches and apples already, so I decided to try out something new. I was amazed with how the pear stayed firm while baking, adding a rather refreshing crunch.


PEAR CRISP // 9x9 square dish

Adapted from Pastry Affair

Preheat oven to 375.

Ingredients:

5 large Bosc pears, peeled and chopped
1/4 cup brown sugar
3 tbsp butter, room temperature
1 tsp vanilla extract
2 tbsp bourbon, optional

1/2 cup flour
1/3 cup brown sugar
1/3 cup rolled oats
1/3 cup sliced almonds
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup (1/2 stick) butter, room temperature

What to do:

Place the chopped pear in a large bowl and set aside.

Heat a small skillet on medium. Combine the brown sugar and butter and mix until blended and melted. Remove from the heat and add the vanilla. Pour the mixture over the pears and mix well. Transfer the pears to the glass dish and drizzle the bourbon on top.

For the topping, combine all dry ingredients in a large bowl. Using your hands, break the butter into clumps and spread throughout the mixture. Sprinkle the crumble on top of the pears.

Bake for 40-50 minutes, until bubbly and golden on top. Serve hot.


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