BLACKBERRY PEAR CRISP WITH WALNUT RYE TOPPING
The combination of pears, walnuts, and goat cheese makes for a delicious twist on a classic crisp. A splash of balsamic vinegar ties it all together. The result doesn’t veer into the savory territory. Instead, the natural honeyed sweetness of the pears and port-like intensity of the blackberries shine with these additions.
serves 8 to 12
no eggs
- 1 cup (148 g) rye flour
- ½ cup plus 2 tablespoons (89 g) unbleached all-purpose flour
- 1 cup (215 g) packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons (84 g) unsalted butter, softened
- 4 ounces (113 g) goat cheese, crumbled, softened
- 1 cup (117 g) walnuts, toasted and chopped
- 2 pounds (906 g) ripe Bartlett or D’Anjou pears (about 3), cored and cut into ½-inch dice
- 12 ounces (340 g) blackberries (2½ cups)
- 1 tablespoon balsamic vinegar, preferably white
1. Position a rack in the center of the oven and preheat to 350°F. Line a half sheet pan with foil.
2. Mix the rye flour, ½ cup (71 g) of the all-purpose flour, ¾ cup (161 g) of the brown sugar, the cinnamon, and ¼ teaspoon of the salt in a large bowl with your fingers, breaking up any clumps of sugar. Add the butter and goat cheese and toss until coated, then press and squeeze them into the dry ingredients with your fingers until well mixed and crumbly. Add the walnuts and work in with your fingers until the mixture forms almond-sized clumps.
3. Combine the pears, blackberries, vinegar, and the remaining ¼ cup (54 g) brown sugar, 2 tablespoons all-purpose flour, and ¼ teaspoon salt in another large bowl. Gently toss until well mixed. Spread in an even layer in a 9-by-13-by-2-inch or other shallow 3-quart baking dish. Scatter the walnut crumble on top.
4. Place the dish on the prepared pan and bake until the topping is golden brown and the fruit is tender and bubbling, 55 minutes to 1 hour. If the top starts to brown too much, tent lightly with foil.
5. Cool in the pan on a wire rack and serve warm.
MAKE AHEAD
The crumb mixture can be refrigerated for up to 3 days or frozen for up to 2 weeks.