Anticiplate

 

I love fruit crisps. Erik and I actually had a berry crisp at our wedding, instead of wedding cake. Also, for a “non-baker”, it is almost a fool proof method of making a dessert. 

 

This recipe was originally published in the October 2007 issue of Gourmet Magazine. It is from a restaurant in Kirkland, WA (outside of Seattle) called Cafe Juanita. I made the crisp according to Gourmet’s instructions for a dinner party I had over the holidays, and everyone agreed that it was excellent. However, when I decided to make it again, I went to epicurious.com to read some reviews. The original creator of the recipe, Holly Smith, wrote a review that said the recipe was incorrect, and she said to contact her by email if you wanted the original recipe. So, that is just what I did! 

 

Her recipe is even more amazing than the recipe I had from Gourmet magazine (and it was already one of my favorite desserts). I am happy to show you Holly’s original recipe now. Enjoy! 

 

Serves 6

Prep time: 

Inactive Prep time: 1 hour

Cook time: 55 minutes (40-45 minutes baking, 10 for the brown butter)

Equipment: 6 (8 oz. ) gratin dishes or shallow ramekins

For Topping:

1 1/2 c. all purpose flour

1/3 c. whole almonds with skin, unsalted

1/4 c. packed brown sugar

1/2 tsp. cinnamon

2 tbsp. granulated sugar

1 stick unsalted butter, melted and cooled

1/2 tsp. salt

 

For Filling:

1 vanilla bean, split lengthwise

1/2 stick unsalted butter

1/4 c. packed brown sugar

2 tbsp. granulated sugar

1 tbsp. all purpose flour

3 lb. D’anjou or Bartlett pear (6 med. size), peeled and coarsely chopped

2 tbsp. pear brandy (DO NOT LEAVE THIS OUT)

 

 

 

Make topping: 

In a food processor or blender, pulse together flour, almonds, brown sugar, and salt until the nuts are finely chopped. Add the melted butter slowly and pulse mixture until blended. Place mixture in a shallow baking pan, and spread out evenly. Cool for at least 1 hour, or up to 2 days. 

 

Make filling and bake crisps:

Preheat oven to 425 degrees and place a rack in the middle of the oven. 

 

Scrape seeds from the inside of the vanilla bean (with the back of your knife) into a small sauce pan. Add the pod, and butter and cook over medium-low heat, swirling the pan occasionally, until the butter is slightly browned and fragrant, about 5 minutes.  

 

While the butter is browning (make sure to keep checking on it), stir together the brown sugar, granulated sugar, flour and a pinch of kosher salt in a large bowl. Add in the pears and the pear brandy and toss to combine. 

 

From the brown butter, remove the vanilla pod carefully, and toss the butter with the pear mixture. Spoon the filling into the 6 ramekins, evenly. Spoon the cooled topping over the pear mixture, mounding slightly in the center. Place on a baking sheet and cook for 40-45 minutes, rotating the crisps once, until golden brown and bubbling. 

 

Let cool. Serve with vanilla ice cream, or just by itself! 

 

*You can assemble these one day in advance and refrigerate them. Bring them to room temperature before baking.