If you think a crisp is a pie with an upside down identity crisis that belongs only with homespun dinners, take another look. This scrumptious combination of sweet pears and tart cranberries baked under a crunchy cashew coating can hold its own against any right-side-up pie or high falutin torte. And as further distinction of its personality, it makes a delectable breakfast entree.
I admit that I go a little over board on the crispy topping part. I can never get enough of that crunchy streusel with each bite of juicy pears and pop-in-your mouth cranberries.
About pears
Not all pear varieties bake up the same. Bartletts tend to get mushy when baked too long while Anjou pears are firmer and hold their shape better. I made this crisp with Bartletts because I had a few that were about to become overripe and I wanted to salvage them. Because they were soft, I sliced them thicker than usual and also baked the crisp a shorter time. If you use Anjou or Bosc they most likely will need a little more baking time in order to soften.
You can check the ripeness of your pears by applying gentle pressure to the base of the neck, or stem end, of the pear with your thumb. If the flesh gives a bit and yields to pressure, it’s ripe.
I served this to guests at a recent dinner party and watching them scrape up every last bit of juice from their plates convinced me crisps need no glorifying. A great crisp adds class to your fanciest dinner party.
Wishing you the happiest holidays and from the bottom of my heart, thank you for all your support with my Zoom classes.
Pear & Cranberry Crisp
Streusel
1 cup coarsely chopped roasted cashews or almonds
3/4 cup all-purpose flour
1/3 cup light brown sugar
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/4 heaping teaspoon ground nutmeg
1/8 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
Fruit
5 to 6 firm but ripe pears, Bartletts preferred, peeled and thickly sliced
1 1/2 cups fresh or frozen cranberries
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon allspice
1/4 teaspoon cardamom, optional
Whipped cream or vanilla ice cream, for serving
Arrange rack in lower-middle position and preheat the oven to 400 degrees. Grease a 7 x 11-inch baking dish
To make streusel: In a food processor, pulse nuts, flour, brown sugar, granulated sugar, cinnamon , nutmeg and salt until nuts are chopped. Drizzle with butter and pulse until mixture resembles crumbly wet sand and begins to hold together. Do not process into a ball. Set aside.
To prepare ahead: Streusel may be refrigerated for several days or frozen.
To prepare fruit: In a large bowl, toss pears, cranberries, sugar, flour, allspice and cardamom, if using.
Transfer fruit to greased baking dish. Sprinkle streusel evenly over the top.
Bake at 400 degrees for 35 to 45 minutes or until topping is golden and sauce is bubbling around edges of dish. Pears should feel tender when pierced with a toothpick or knife. If top is getting too brown, cover loosely with foil
Cool 30 minutes before serving. Serve warm with whipped cream or ice cream.
Makes 6 servings.
