Pear Crisp with Amaretti Topping

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 320
  • Fat: 14.7g
  • Saturated fat: 8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.4g
  • Carbohydrate: 46.7g
  • Fiber: 2.3g
  • Cholesterol: 38mg
  • Iron: 0.9mg
  • Sodium: 114mg
  • Calcium: 47mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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