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Amaretti Brown Butter Pear Crisp


Amaretti Brown Butter Pear Crisp

I used Amaretti cookies in this recipe, small Italian almond and meringue cookies. I love these crisp little cookies on their own and they work really well with the juicy tender pears and almonds in this recipe. 

1 stick (4 ounces) unsalted butter, browned

3/4 cup crushed amaretti cookies

1/3 cup almonds, chopped

1/2 cup whole wheat flour

1/2 teaspoon cinnamon

1/8 teaspoon salt

6 tablespoons brown sugar

4-5 heaping cups diced pears

2 teaspoons cornstarch

2-4 tablespoons sugar (depending on sweetness of fruit)

2 teaspoons lemon juice

1/2 teaspoon cinnamon

Preheat oven to 350˚F.

Brown the butter in a 7-inch cast iron pan (if using to bake the crisp, otherwise use a saucepan) until fragrantly nutty and deep, toffee brown. Pour into a heatproof dish and set aside. In a large bowl combine the crushed cookies, almonds, wheat flour, cinnamon, salt, and brown sugar. Add the browned butter and mix to combine.

In another bowl combine the pears with the cornstarch, sugar to taste, lemon juice, and cinnamon, toss to coat. Scrape the pear mixture into the cast iron pan or other baking dish and top with the amaretti crisp mixture. Bake in the center of the oven for 30-40 minutes or until the top is crisp, golden, and the pears are bubbly. Serve warm, preferably with ice cream. [/recipe]