- 6 peeled Anjou or Bartlett pears, cored and cut into 1/4-inch-thick slices (about 2 1/2 pounds)
- 1/2 cup packed brown sugar, divided
- 2.85 ounces all-purpose flour (about 1/2 cup plus 2 tablespoons), divided
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- Cooking spray
- 12 amaretti cookies (Italian almond macaroons)
- 6 tablespoons chilled butter, cut into small pieces
- 1/3 cup sliced almonds, toasted
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- calories 320
- fat 14.7 g
- satfat 8 g
- monofat 4.5 g
- polyfat 0.9 g
- protein 3.4 g
- carbohydrate 46.7 g
- fiber 2.3 g
- cholesterol 38 mg
- iron 0.9 mg
- sodium 114 mg
- calcium 47 mg
How to Make It
Preheat oven to 350°.
Place pears in a large bowl. Sprinkle with 6 tablespoons brown sugar, 2 tablespoons flour, juice, and salt; toss well to coat. Transfer mixture to an 11 x 7–inch baking dish coated with cooking spray.
Place cookies in a food processor; process until finely ground. Weigh or lightly spoon remaining 25 ounces (about 1/2 cup) flour into a dry measuring cup. Combine 25 ounces flour, cookie crumbs, and remaining 2 tablespoons brown sugar in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle crumb mixture evenly over pear mixture. Bake at 350° for 50 minutes or until pears are tender. Let stand 10 minutes.
Combine cream and powdered sugar in a medium bowl. Beat with a mixer at high speed until stiff peaks form. Divide crisp evenly among 9 bowls; top each serving with about 1 tablespoon whipped cream.