Pear-Hazelnut Crisp

By sandy_h

From The Washington Post

Ingredients

• For filling:
• 6 ripe pears, peeled, cored, and cut into medium dice
• 2 teaspoons freshly squeezed lemon juice
• 1/4 cup packed light brown sugar
• 2 tablespoons flour
• 2 tablespoons water
• For topping:
• 1/2 cup skinned hazelnuts, finely chopped
• 1 cup flour
• 6 tablespoons light brown sugar
• Pinch ground cinnamon
• Pinch kosher salt
• 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
• For whipped cream:
• 1 1/2 cups chilled heavy whipping cream
• 1 teaspoon confectioners’ sugar, or to taste
• 1 teaspoon vanilla extract, or to taste

Details

Servings 6
Preparation time 25mins
Cooking time 70mins

Preparation

Step 1

For the filling: Preheat the oven to 375. Place a large, 2-inch-deep baking dish or several smaller baking dishes on a baking sheet.

Combine the pears, lemon juice, brown sugar and flour in a large bowl, then pour the mixture into the baking dish(es). Sprinkle the surface with water.

For the topping: Combine the hazelnuts, flour, brown sugar, the cinnamon, and salt in a separate bowl. Work the butter pieces in with your fingers to form a crumbly mixture, then scatter it over the surface of the pears, pressing lightly to fit it all in.

Bake (on the baking sheet) until golden brown and bubbly around the edges of the dish, about 45 minutes. Let stand for at least 10 minutes before serving.

While the crisp is in the oven, make the whipped cream: Whisk together the cream, sugar, and vanilla extract in a clean metal bowl (preferably chilled) to form soft peaks. Cover and refrigerate until ready to use.

Serve each portion of the pear-hazelnut crisp with a dollop of the whipped cream.

Note: To skin hazelnuts, spread them on a rimmed baking sheet. Bake in a 350 oven for 10 to 15 minutes, until the skins have cracked. While the nuts are still quite hot, transfer to a dish towel; fold or close over the towel and rub vigorously to dislodge the skins. (This will make a mess.)