Harvest Pear Crisp with Candied Ginger
Crisps have issues. Usually the toppings aren’t so crisp. In fact, they can be pretty soggy and way too sweet. And then there’s the way they rant about why, why, why the local NBC affiliate insists on showing “The 700 Club” smack in the middle of all 15 hours of the “Today” show.
So, I was curious when I saw this Harvest Pear Crisp with Candied Ginger in “Bon Appétit.” The topping is a classic oats-and-nuts combination, but the nuts are chopped whole raw almonds (guaranteeing a good crunch), and there’s candied ginger to balance the sweetness with a little zing.
At first, I wasn’t so sure about this dessert. But once the candied ginger mellowed overnight, the layers of warm baked pears, crunchy nut topping and whipped cream sprinkled with freshly grated nutmeg came together into a dessert worth waiting for. Just like the 15th hour of the “Today” show with Kathie Lee and Hoda.
Harvest Pear Crisp with Candied Ginger
Adapted from “Bon Appétit”
(November 2009)
Yield: Makes 4 to 5 servings
Topping:
- 1/4 cup all purpose flour
- 1/4 cup (packed) dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup old-fashioned oats
- 1/4 cup coarsely chopped whole raw almonds
- 1/8 cup 1/4-inch cubes crystallized ginger
Filling:
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 2 pounds firm but ripe pears (3 to 4 large), peeled, cored, cut into 1/2-inch cubes (about 3 cups)
Garnish:
- Whipped cream
- Freshly grated nutmeg
1. Preheat oven to 350 degrees F.
2. For topping: Whisk first 4 ingredients in medium bowl. Add butter. Quickly rub in with fingertips until moist clumps form. Stir in oats, almonds and ginger. Chill while preparing filling.
3. For filling: Whisk first 4 ingredients in large bowl. Add pears; toss.
4. Transfer filling to 8 x 8 baking dish. Sprinkle topping over pear mixture.
5. Bake until topping is crisp and golden brown and juices are bubbling, about 45 minutes. Serve warm with whipped cream and freshly grated nutmeg.
Yum! I love pears, but don't see as many good recipes to use them!
I’m not a huge pear crisp fan, but I like the flavor profiles suggested by the topping … do you imagine it would work with apples or nectarines?
It IS autumn on a plate. The whipped cream with nutmeg does it for me, but ice cream works, too. I just love cooked pears. Avoided them for years, and now I'm making up for the slight.
The ginger takes it to a different place, and I love all the textures. Not the same-old crisp.
Well, by all means, chuck the ginger and add more whipped cream. I love, love, love whipped cream on warm desserts. Sweet goodness.
I'm in a pear mood this fall, too. This crisp is good, and so is the pear crumb cake I posted last fall: http://www.ezrapoundcake.com/archives/888. But I think a pear pie or tart is definitely in order here soon …
I'm with you on trying to use up the candied ginger! It goes so well with pears. Sort of wakes up your taste buds.
You're right, we really don't use much ginger, but candied ginger has been gaining in popularity over the last few years. I think you'll see us using more spices as people get more serious about eating whole foods. I hope so, anyway!
I'm always looking for pear recipes. They're so good and so ignored … ;)
I'll have to give your topping a try, especially with the whole wheat flour. Yum!
I agree! Pears get no respect, no love. Must find more pear recipes. They're sooo good.
Absolutely, you could substitute apples or nectarines. Both sound delicious, actually.
Thanks! And you got lucky with your crisp topping. Although now you have me thinking about cobbler … It's definitely time for breakfast.