Pear Crisp

Serves 6.   Published September 1, 2007.

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 the crisp with lightly sweetened whipped cream or vanilla ice cream.

INGREDIENTS
3/4cup coarsely chopped nuts (3 ounces), see note above
1/2cup unbleached all-purpose flour (2 1/2 ounces)
1/4cup packed light brown sugar (1 3/4 ounces)
4tablespoons granulated sugar
1/4teaspoon ground cinnamon
1/8teaspoon ground nutmeg
Table salt
5tablespoons unsalted butter , melted and cooled
1teaspoon cornstarch
2teaspoons fresh lemon juice from 1 lemon
3pounds ripe but firm pears (6-7 medium), see note above

INSTRUCTIONS

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit.
2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish.
3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

STEP-BY-STEP
Preparing Pears
For this recipe, the pears are best peeled and halved, from stem to blossom end, and then cored and cut into pieces. We like to use a melon baller to core the fruit, but a paring knife also works.

 

1. Use melon baller to cut around central core of halved, peeled pear with circular motion; remove core.
2. Draw melon baller from central core to top of pear, removing interior stem. Remove blossom end.
3. Quarter each half lengthwise and then cut each piece in half crosswise for eight pieces.

GETTING THE TOPPING RIGHT

Because pears exude so much juice when cooked, a traditional loose-and-sandy crisp topping will sink into the filling and won't get crunchy. We used a streusel technique that unified the ingredients to make a firmer topping that stays on top of the pears.

SOGGY CRISP: A sandy topping made
with cold butter sinks into the filling.

CRISPY CRISP: A topping made with melted
butter is more cohesive and stays in place.

Cooks Illustrated Original Recipe