by Lizthechef
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my 73 recipes »
Photo by Lizthechef
Panfusine's Testing Notes:
Expand CollapseLizthechef's Notes:
Expand4 Bartlett pears Ask a question about this ingredient
1 teaspoon Meyer lemon zest, or any lemon Ask a question about this ingredient
2 tablespoons Meyer lemon juice, or any lemon Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
2 tablespoons crystallized ginger, finely chopped Ask a question about this ingredient
1/4 cup light brown sugar, lightly packed Ask a question about this ingredient
1 tablespoon all- purpose flour Ask a question about this ingredient
1/3 cup sliced almonds Ask a question about this ingredient
1 cup all-purpose flour Ask a question about this ingredient
1/4 pound cold unsalted butter (1 stick) Ask a question about this ingredient
1/2 cup light brown sugar, lightly packed Ask a question about this ingredient
1 pinch ground cinnamon Ask a question about this ingredient
Peel, halve and core the pears. Cut them into bite-sized pieces and place in a shallow bowl.
Ask a question about this stepAdd the lemon zest, lemon juice, vanilla and chopped ginger. Stir gently to mix.
Ask a question about this stepAdd the sugar and flour. Mix and set pears aside.
Ask a question about this stepPreheat oven to 350 degrees.
Ask a question about this stepUsing a small skillet, lightly toast the almonds over medium-low heat for about 2 minutes. Set aside to cool.
Ask a question about this stepUsing a standing mixer with a paddle attachment, combine the butter, sugar, cinnamon and salt. Mix for 2 minutes on medium-low speed. Using a rubber spatula, stir in the toasted almonds.
Ask a question about this stepFill 4 6-oz. ramekins with equal portions of the prepared pears.
Ask a question about this stepUse your hands to shape the topping into a ball. Cut the topping into 4 portions. Again use your hands to pat out a circle of topping to cover each ramekin.
Ask a question about this stepPlace the filled ramekins on a sheet pan. Bake for 45 minutes, or until tops are lightly browned and the fuit is bubbling. Serve warm or at room temperature with a scoop of vanilla ice cream.
Ask a question about this stepThanks for the glowing review, Panfusine, despite my goofs in the write-up!
I divided the flour 1/3 c./2/3 c. from the beginning. Today I am using your revised recipe.
Every time I read your recipe title I think of a very funny short story by Richard Brautigan called "The Revenge of the Lawn" which is about a pear tree.
Made this for a party tonight and served it with homemade ice cream! It was a huge hit!
The homemade ice cream sounds terrific with the crisp - I bought mine...
Liz, I made this yesterday and we two are still enjoying the individual servings. It's a delicious crisp! I am making this again tomorrow with apples from our own tree - they are tart and wonderful for baking and cooking.
Apples are my personal favorite - so glad you enjoyed the recipe...
Well, I made it again. I mean a third time. Someone is very, very happy with it.
When do you want to move in? Your ego boost is incredible... X0 Liz
Listen, between the success of the corn pudding and now the crisp, you are pretty well liked in this household.
Okay, I am leaving town for a week. Guess what I was asked to go before the ride to the airport??!!
This is such a great story Lizthechef! I can't wait to try this wonderful looking pear crisp!
Please let me know if you try it and how it worked for you.
Love your story! Pear crisps are awesome, and pears taste great with berries too - maybe your next version will be the one Larry swoons over!
Might I add I'm jealous of that dinner! Would be awesome to get together with all of you.
Thans, hla, I almost added some dried cherries - think I'll try that next time.
My husband will be over the moon when I make this for him. I am trying to make baked goods and desserts from this site to wean him off the processed brands he likes to bring home.
I hope your husband enjoys this!
Thanks, ChezSuzanne, re my photo - I took inspiration from Lynda on that as well.
I bet Larry just said that in the hope that you would continue to test crisps on him - think of all the crisps he would get to taste :) This one sounds lovely with the ginger!
Thank you, Lynda, but yours wins the prize in our house.
I cannot imagine anything you make being "inadequate and unremarkable" haha this looks really incredible! Must try. Soon!
What a nice thing to say - how about we enjoy some after a bath of your peartinis ;)
Love your recipe and love your story. This sounds like a delicious fall crisp, especially with the addition of Meyer lemon and crystallized ginger. I have put this on my list of recipes to try, once local pear season arrives.
Thank you, civ, I think the kind of pears really affect the flavors here. Make certain your pears are ripe but not overly so that the fruit collapses.
Thank you, Midge - the individual servings appealed to me too.
Thanks, Liz!
Now, Mary...
Hilarious! Don't know about Lynda's version, but yours looks wonderful!
Lynda's was better...
Thanks, drbabs...
The story is wonderful as is the recipe. Served warm with ice cream, YUM!
And it's a true story, except I left out how much I paid for those darn French ramekins...Thanks.
LOL!! Lynda's were definitely great - the perfect dessert to a wonderful dinner, but yours look equally great to me, Liz!! I just saved it and will definitely make it as we gradually move into pear season!
Thanks, Susan ;)
I should have mentioned that your photo really looks great! I love how you set it up. It's very inviting.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Wow, Lizthechef, this is the bomb. Sooo delish! Many thanks!