Saturday, April 2, 2011

Pear and Fresh Ginger Crisp

I love a good crisp. Warm fruit and spices with a crispy topping is just magic to me. It's one of the most ultimate comfort foods out there—and we all know how much I love my comfort food. I found this recipe in a cookbook called The Craft of Baking. The thing I love about this book is that it will give you a recipe and then on the side of said recipe it says "varying your craft" and gives you alternate versions to the original recipe. This is totally my steez, y'all. I love tweaking stuff and seeing what works better (and sadly, occasionally, sometimes worse) than the original. Most of my favorite recipes have come from that very practice. This book is definitely one of my favorites for this reason, and just the fact that it contains so much goodness. So, without further ado, here is the "varied" recipe of a Pear and Fresh Ginger Crisp.

6 ripe Bartlett or Anjou pears, peeled, halved, cored, and diced
1 tablespoon finely grated fresh ginger
1/3 cup sugar
1 tablespoon unbleached all-purpose flour

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1 cup (4 oz.) almonds, roughly chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
12 tablespoon (1 1/2 sticks) unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 350°. Line a baking sheet with aluminum foil.

In a large bowl, mix together the pears, ginger, sugar and flour. Let the mixture stand at room temperature until juices begin to draw out from the fruit, about 30 minutes.

Combine the flour, granulated sugar, brown sugar, almonds, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix just to combine. Add the butter and mix just until the streusel comes together. Spread onto a baking sheet and chill in the refrigerator until firm, about 15 minutes.

Crumble the streusel with your fingers, and store it in an airtight container in the refrigerator or freezer until ready to use.

Pour the fruit and juices into a 6-cup casserole or an 8-inch square baking dish. Top with the streusel. Place the baking dish on the prepared baking sheet and bake, rotating the sheet halfway through, until the fruit in tender, the juices are bubbling and thickened, and the topping is browned, about 40 minutes. Transfer the baking dish to a wire rack and let the crisp cool for at least 10 minutes before serving. Serve warm or at room temperature.

The crisp is best eaten the day it is baked.


Tamara said...

A great addition to my collection. Thanks for sharing. I can't wait to try this especially for my family.

Bebe McGooch said...

You should include what radical music goes with this recipe (and others). I would love that.

Still need to make your slow cooker granola, and some macaroons. Yum.

jessica corotan said...

oh this looks so good. i just made your peach cobbler with pears and blackberries this last weekend for easter was amazzazing! i want to try this right now. will you make it for me...:)