Pear Crisp with Vanilla Brown Butter
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Unrated
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Course
Dessert
Pear Crisp with Vanilla Brown Butter
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
For topping
- 3/4 cup all-purpose flour
- 3/4 cup old fashioned oats
- 1 cup almonds slivered
- 1/4 cup dark brown sugar packed
- 1/4 teaspoon salt
- 3/4 butter melted and cooled, unsalted, stick
For filling
- 1 vanilla bean split lengthwise
- 1/2 butter unsalted, stick
- 1/4 cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 3 lb pear firm-ripe Anjou or Bartlett, peeled and coarsely chopped
- 2 tablespoons pear brandy or eau-de-vie
Instructions
Make topping:
- Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
Make filling and bake crisps:
- Preheat oven to 425°F with rack in middle.
- Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
- While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
- Discard vanilla pod, then toss butter with pear mixture. Spoon filling into 6 gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.
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