Pear-Ginger Crisp with Salted Almond Topping

Pear-Ginger Crisp with Salted Almond Topping

From 2007: Tarte Tatin and Cherry Clafoutis not withstanding, pears are the fruit I have always associated with a true French kitchen.

When Grandma Annie wanted fruit, she usually chose a juicy pear. Her mother, Mémére, loved them, too. It took me years to develop a taste for pears, as I found them too metallic.

I like them now, and they are second only to apple desserts in my repertoire.

This dessert was created from odds and ends and leftovers on a snowy night in 2007. It was better than I expected, and I've made many times over since that wintry night.



I've update the recipe a bit, as I use artificial sweeteners. I have also tried this with mixed nuts, with good results.

Here is my original recipe, updated:

Pear-Ginger Crisp with Salted Almond Topping

• 6 D'Anjou pears, peeled and cut into small chunks
• 1 tablespoon candied ginger, cut into small chunks
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 cup almonds, coarsely chopped
• 1/2 cup whole wheat pastry flour
• 1/2 cold cup unsalted butter, cut into small pieces
• 1/3 cup brown sugar
• sea salt to taste

Preheat oven to 350 degrees. Chop the pears and candied ginger and combine with sweetener, cinnamon and vanilla extract in medium bowl. Toss to ensure each piece is well coated. Set aside.

Chop nuts, and blend with flour, butter and sugar. You may start out with a pastry tool, but I find there is nothing like plunging your hands into the mix until it is coarse and grainy.

Pour the fruit into a greased 8-by-8 inch baking pan. Press down with a spoon or spatula. Spread the crust mix evenly over the top; again tamping down. Sprinkle with sea salt. Bake for 45-55 minutes or until crust turns golden brown. Garnish with more candied ginger, if you like.

Note: The crust smelled so good while I was making it, and I sampled a fair amount before I put the crisp in the oven. I love the mix of sweet and salty.

The flavors here are subtle and delicate. That was my intention. I really did not want any single taste to overpower the others.

This light dessert passed the Ultimate Taste Test (that's when leftovers taste equally delicious), and I ate it for breakfast with a hunk of low-fat cheddar cheese.