Look for amaretti cookies at specialty stores and gourmet grocers. And choose slightly under-ripe, firm pears.
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
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
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.