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Pear Crisp with Amaretti Topping

Photo: Randy Mayor; Styling: Jan Gautro
Yield 9 servings
Look for amaretti cookies at specialty stores and gourmet grocers. And choose slightly under-ripe, firm pears.

Ingredients

  • 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

Nutrition Information

  • 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

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.