Pear Crisp with Amaretti Topping

Pear Crisp with Amaretti Topping Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Look for amaretti cookies at specialty stores and gourmet grocers. And choose slightly under-ripe, firm pears.

Yield:

9 servings

Recipe from

Nutritional 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

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

Preparation

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 2.25 ounces (about 1/2 cup) flour into a dry measuring cup. Combine 2.25 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.

Note:

December 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note