Pear-Hazelnut Crisp

By sandy_h

This is a great fall recipe to make with children. Farm stands are brimming with a variety of delicious pears that are perfect for baking, including Bosc, Bartlett and a favorite of chef Bonnie Moore: D’Anjou pears. The kids can help peel the fruit; then, while you core and slice it, have the kids blend the ingredients for the hazelnut topping together with their fingers. They love that step.

MAKE AHEAD: You'll have whipped cream left over, which can be refrigerated in an airtight container for 4 or 5 days.

Ingredients

• For the 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 the topping:
• 1/2 cup skinned hazelnuts, finely chopped (see NOTE)
• 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 the whipped cream:
• 1 1/2 cups chilled heavy whipping cream
• 1 teaspoon confectioner's sugar, or to taste
• 1 teaspoon vanilla extract, or to taste

Details

Servings 6
Adapted from projects.washingtonpost.com

Preparation

Step 1

For the filling: Preheat the oven to 375 degrees. 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 the 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 evenly over the surface of the pears, pressing lightly to fit it all in.

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.

NOTE: To skin hazelnuts, spread them on a rimmed baking sheet. Bake in a 350-degree oven for 10 to 15 minutes, until the skins look 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.)

Yields: 6 servings (plus)
From: Washington Post