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Pear Crisp
with Vanilla Butter

Serves 6 - use Ramekins

Contributed by Jenn from Anticiplate.  *You can assemble these one day in advance and refrigerate them. Bring them to room temperature before baking.

•   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!

Filling

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Last modified: 02/19/11