Pipe Dream #167: To Be Perfectly Proportioned – Brown Butter Pear Crisps

pear crisp 3

Are these photos super dark on your computer? Let me know in the comments if so, because they seem light on my screen, but when I see them on other screens, they look super dark, and I really don’t know why. I mean, probably my bad.

pear crisp 1

These are something else. First of all, brown butter, epitome of food blog trendiness. Then perfectly ripe pears. Then CRUMBLE (which I would replace with a better one or just more next time, but whatever). All the ingredients for awesome.

pear crisp 2

I had to split up the original recipe into four smaller portions, just to keep the awesome in check. Little individual cwisps for my family.

pear crisp 4

Serve at room temperature so that you get the full effect of the flavors. Try and wait until it cools.

pear crisp 5

I garnished this with a sprinkling of p sugar, but feel free to go for vanilla ice cream, whipped cream…bourbon sauce? Hello.

Hello to you too,


Brown Butter Pear Crisps

Adapted from Gourmet via smittenkitchen

For topping:

1/2 cup all-purpose flour

1/2 cup quick oats

¼ teaspoon nutmeg

1 tablespoon packed light brown sugar

pinch salt

2 tablespoons unsalted butter, melted and cooled

For filling:
1 teaspoon vanilla
1 1/2 tablespoons unsalted butter
1 tablespoon cup packed light brown sugar
1 tablespoon granulated sugar
2 teaspoons all-purpose flour
1 lb firm-ripe Anjou or Bartlett pears (about 2), peeled and coarsely chopped

4 small ramemkins

Make topping: Stir together flour, oats, brown sugar, nutmeg and salt in a small bowl. Add butter and stir until crumbles form. Cover with plastic wrap, and set in the fridge to chill  while you make the filling.

Make filling and bake crisps: Preheat oven to 425°F with rack in middle.

Put butter in a small saucepan and cook over medium-low heat, swirling pan occasionally, until butter is browned, about 4 minutes. Set aside.

While butter browns, stir together sugars, flour, and a pinch of salt in a medium bowl. Add pears and vanilla and toss to combine.

Pour the browned butter over the pear mixture. Spoon filling into dishes and sprinkle with the chilled crisp topping, mounding it slightly in centers. Bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Let cool and serve at room temperature or a little warmer.


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