SERVES 6
The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve with vanilla ice cream. See the sidebar that follows the recipe.
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TOPPING |
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¾ |
cup nuts, chopped coarse |
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½ |
cup (2½ ounces) all-purpose flour |
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¼ |
cup packed (1¾ ounces) light brown sugar |
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2 |
tablespoons granulated sugar |
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¼ |
teaspoon ground cinnamon |
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⅛ |
teaspoon ground nutmeg |
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⅛ |
teaspoon salt |
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5 |
tablespoons unsalted butter, melted and cooled |
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FILLING |
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2 |
tablespoons granulated sugar |
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2 |
teaspoons lemon juice |
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1 |
teaspoon cornstarch |
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Pinch salt |
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3 |
pounds pears, peeled, halved, cored, and cut into 1½-inch pieces |
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil.
2. FOR THE TOPPING: Pulse nuts, flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in food processor until nuts are finely chopped, about 9 pulses. Drizzle melted butter over flour mixture and pulse until mixture resembles crumbly wet sand, about 5 pulses, scraping down bowl halfway through. Set aside.
3. FOR THE FILLING: Whisk sugar, lemon juice, cornstarch, and salt together in large bowl. Gently toss pears with sugar mixture and transfer to 8-inch square baking dish.
4. Sprinkle topping evenly over fruit, breaking up any large chunks. Transfer baking dish to prepared baking sheet. Bake until fruit is bubbling around edges and topping is deep golden brown, about 30 minutes, rotating baking sheet halfway through baking. Transfer baking dish to wire rack and let cool until warm, about 15 minutes; serve.