Pear-Ginger Crisp

Name: Pear-Ginger Crisp
Yield: Serves 6 to 8
Ingredients: ¾ cup, slivered almonds; ½ cup (2½ ounces; 71 grams), all-purpose flour; ¼ cup packed (1¾ ounces; 50 grams), light brown sugar; 2 tablespoons chopped, crystallized ginger; 2 tablespoons, granulated sugar; ¾ teaspoon, ground ginger; ⅛ teaspoon, salt; 5 tablespoons, unsalted butter, melted and cooled; 4 tablespoons, unsalted butter; 3 tablespoons, granulated sugar; 1½ teaspoons, cornstarch; 1½ teaspoons, lemon juice; 1 teaspoon, grated fresh ginger; Pinch , salt; 5 pounds (2.27 kilogramss) ripe but firm Bartlett, pears, peeled, halved, cored, and cut into 1½-inch pieces

4 comments

Desserts or Baked Goods

We wanted a simple pear crisp that would allow the fruit's subtle floral flavor to shine against the sweet topping and spice.

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES6 to 8

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

WHY THIS RECIPE WORKS

Our spacious Dutch oven allowed us to easily increase the amount of pears from the usual 3 pounds to a generous 5 pounds for a more fruit-forward crisp. To keep the pears' ample moisture in check, we added some cornstarch to the filling. Fo...

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