Make a Delicious Fall Pear Crisp! (Recipe)
Fall is on its way, can you smell it? A light soft covering of fallen leaves, their slow degradation perfuming the cool morning air greets us on our way out the door. Nights are cooler and roasts sound better, and although peaches and nectarines may be passed, fall fruits are again king. Try this crisp for a warm dessert on a cool night.
Although the Comice pear is excellent for this crisp, Bartlett’s and Bosc also make some of the most delicate and radiant early dessert pears. Though, unlike the crisp Bosc, Bartletts can become mealy and mushy if overcooked, testing frequently throughout the baking process will bring about great results.
- 1/2 cup walnuts or almonds
- 1 cup all-purpose flour
- 3 Tbsp brown sugar
- 2 Tbsp granulated sugar
- 1/8 tsp ground cinnamon
- A pinch of salt
- 6 Tbsp (3/4 stick) unsalted butter
- 6 ripe pears (about 2 pounds), peeled, cored, and cut in 1/2-inch dice
- 1/4 cup sugar
- 2 tablespoons flour
- Preheat the oven to 375°F. Toast the nuts until fragrant, about 7 or 8 minutes, and chop them medium-fine.
- Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a mixing bowl. Cut the butter into small pieces. Work it into the flour mixture with your fingers until crumbly. Add the chopped nuts and mix well — the topping should hold together when squeezed. (The topping can be prepared up to a week ahead and refrigerated.)
- Put the diced pears in a large mixing bowl. Add the sugar and taste; adjust if necessary. Sprinkle the flour over the pears and mix gently.
- Turn the mixture into an earthenware dish just large enough to hold the fruit, slightly mounded at the center. Spoon the topping over the pears, pressing down lightly.
- Place the dish on a baking sheet to catch any overflow and bake on the center rack of the oven for 40 to 50 minutes, until the topping is dark golden brown and the juices have thickened slightly. Serve warm with ice cream or Armagnac-flavored whipped cream.