Pear Crisp from Cook’s Illustrated magazine;
Makes 6 servings. My rating: 5 stars
Pear Crisp
3/4 cup coarsely chopped nuts (unsalted almonds or pecans)
1/2 cup unbleached all-purpose flour
1/4 cup packed light brown sugar
4 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
5 tablespoons unsalted butter, melted and cooled
1 teaspoon cornstarch
2 teaspoons juice from 1 lemon
3 pounds ripe but firm Bartlett pears, 6-7 medium (not too ripe or the crisp will be watery)1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped. Drizzle butter over flour mixture and pulse until mixture resembles crumble wet sand, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit.
2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in a large bowl. Peel pears, then half and core each one. Cut each half into 4 wedges and then cut each in half crosswise. Gently toss pears with sugar mixture and transfer to 8-inch square baking dish.
3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27-32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.
Anna