Pear-Almond Crisps
Indulge in the comforting warmth of these delectable pear crisps that boast caramelized pears nestled beneath a topping of crunchy oat-almond crumble. Baked until bubbly and golden brown, these delightful treats offer a perfect balance of sweetness and texture. Pair with a luscious scoop of vanilla ice cream for a touch of extra decadence.
— Constant Cookbook
Ingredients
- 6 pears, peeled, halved, cored and cut into 1-inch pieces
- 2 Tbs. plus 3/4 cup firmly packed light brown sugar
- 8 Tbs. (1 stick) plus 1 Tbs. unsalted butter, melted
- 1 Tbs. fresh lemon juice
- 1/3 cup all-purpose flour
- 1/4 cup old-fashioned rolled oats
- 1/2 cup slivered almonds, chopped
- 1/4 tsp. ground cinnamon
- 1 pint vanilla ice cream (optional)
Instructions
- <b>Make the filling</b>
- Preheat an oven to 325&#176;F. Have ready six 1-cup ovenproof bowls or ramekins on a rimmed baking sheet.
- In a large bowl, stir together the pears, the 2 Tbs. brown sugar, 1 Tbs. of the melted butter and the lemon juice. Divide evenly among the bowls or ramekins.
- <b>Make the topping</b>
- In a bowl, stir together the flour, oats, the 3/4 cup brown sugar, the almonds and cinnamon. Stir in the remaining 8 Tbs. melted butter until you have evenly moistened crumbs. Spoon the crumb mixture evenly over the pear filling.
- <b>Bake the crisps</b>
- Bake until the pears are tender when tested with a toothpick, the juices are bubbling and the topping is golden brown, about 35 minutes. Transfer to a wire rack and let cool.
- Serve the crisps warm or at room temperature with scoops of the vanilla ice cream. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
Yield
Serves 6.
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