Hi everyone it’s Brandy from Nutmeg Nanny. Today I have a delicious treat for you….
There is something so comforting about making a dessert that fills your house with the smell of sweetness. This is exactly what you will get if you make this. It mixes pears with the most delicious vanilla brown butter and is then topped with a crispy sweet oat and nut topping. If you have not cooked with brown butter before I suggest you start. I do not mean that in an authoritative way I mean it in a “oh my gosh you will love it, it’s the best stuff on earth” kind of way :) I honestly do not know what else to even say about this wonderful dessert. I mean really. It’s pears, it’s vanilla and it’s brown butter. Make sure to make this immediately…you will thank me :) Enjoy!!!
Also don’t forget to start thinking about your Thanksgiving themed recipes. Next Saturday, November 21st, I will put up the MckLinky and ask for your submissions. Also remember there is a great prize for the winner of this months holiday event :) Wanna know what that prize is? Well you are going to have to wait until next week… :)
Pear Crisp with Vanilla Brown Butter:
3/4 C. all-purpose flour
3/4 C. old fashioned oats
1 cup slivered almonds
1/4 cup packed dark brown sugar
1/4 teaspoon salt
3/4 stick unsalted butter, melted and cooled
1 vanilla bean, split lengthwise
1/2 stick unsalted butter
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
3 lb firm-ripe Anjou or Bartlett pears – peeled and coarsely chopped
2 tablespoons pear brandy or eau-de-vie
Equipment: 6 (8-ounce) gratin dishes or shallow ramekins
Make topping: Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
Make filling and bake crisps: Preheat oven to 425°F with rack in middle.
Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
Discard vanilla pod, then toss butter with pear mixture. Spoon filling into gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.
Source: Adapted from Smitten Kitchen