Ingredients
For Topping
- 1 1/2 C Flour
- 1/3 C Whole Almonds with Skin , unsalted
- 1/4 C Brown Sugar , packed
- 1/2 tsp Cinnamon
- 2 Tbsp Sugar
- 1 stick Butter , unsalted - melted and cooled
- 1/2 tsp Salt
Filling
- 1 Vanilla Bean , split lengthwise
- 1/2 stick Butter , unsalted
- 2 Tbsp Sugar
- 1 Tbsp Flour
- 3 lb D'Anjou or Bartlett Pears (6 med sized) peeled and coarsely chopped
- 2 Tbsp Bear Brandy , don't leave out
Servings:
Instructions
- Make topping:
- In a food processor or blender, pulse together flour, almonds, brown sugar, and salt until the nuts are finely chopped.
- Add the melted butter slowly and pulse mixture until blended.
- Place mixture in a shallow baking pan, and spread out evenly.
- Cool for at least 1 hour, or up to 2 days
- Make filling and bake crisps:
- Preheat oven to 425 degrees and place a rack in the middle of the oven.
- Scrape seeds from the inside of the vanilla bean (with the back of your knife) into a small sauce pan.
- Add the pod, and butter and cook over medium-low heat, swirling the pan occasionally, until the butter is slightly browned and fragrant, about 5 minutes.
- While the butter is browning (make sure to keep checking on it), stir together the brown sugar, granulated sugar, flour and a pinch of kosher salt in a large bowl.
- Add in the pears and the pear brandy and toss to combine.
- From the brown butter, remove the vanilla pod carefully, and toss the butter with the pear mixture.
- Spoon the filling into the 6 ramekins, evenly.
- Spoon the cooled topping over the pear mixture, mounding slightly in the center.
- Place on a baking sheet and cook for 40-45 minutes, rotating the crisps once, until golden brown and bubbling.
- Let cool. Serve with vanilla ice cream, or just by itself!
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