I made you a crisp. A golden brown crisp topped with a crunchy, almond-scented Amaretti cookie and brown butter mixture. Underneath the crunchy topping is a mess of sweet and juicy seckle pears. Seckle pears are tiny, red blushed, and fairly firm pears that I find take really well to baking. They cook up super tender but manage to keep their shape…plus they are so CUTE! I can’t resist teeny, tiny food…and teeny, tiny produce that grows on a tree is even better. Way to be, pear tree.
This crisp combines the sweetness of pears with always welcome brown butter, and the flavor of almonds in two ways…the cookies, which are flavored with almond extract and toasty, nutty chopped almonds. There’s a bit of cinnamon in there for warmth and a nod to the season. I’d serve this crisp still warm from the oven (or reheated in the microwave, like you do) and topped with a heaping scoop of melting vanilla ice cream. It’s only the natural thing to do.
Side note: I’m trying this thing where I don’t add text to my photos. I’ve been feeling like I’m forcing it too much, but I’d like to hear what you think in the comments below. Thanks, pals…I do appreciate your input. Cheers!
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.