Which is why I fall back on a fruit crisp as my tried and true last minute dessert of choice. Probably because it honestly can be last minute and still taste like I spent all day fretting about it. This version has a bit of brandy added, and the almond and wheat flour topping give it a hearty, rustic touch.
6 ripe pears, seeded, peeled and sliced about 3/8 inch thick
2 TBS brandy
1 tsp cinnamon
1 tsp nutmeg
1 tsp
Pinch of salt
1/4 cup almond flour
2 TBS wheat flour
1 1/2 tsp white sugar
1TBS brown sugar
3-4 TBS butter, softened
To Do
- Preheat oven to 375 degrees.
- Stir sliced pears, brandy and spices in a large bowl.
- Cover and let marinate for at least 20 minutes in the fridge if you have time. If not, just move on to the next step.
- In large pot, heat pear mixture over medium flame until pears start to soften and brandy burns off, about 5-8 minutes. Remove from heat.
- In small bowl, mix together almond and wheat flour and sugars, then add butter 1 TBS at a time, mixing with a fork until you have pea-sized crumbs.
- Add about 2 TBS of the crumb mixture to the pears and stir to combine.
- Spoon pear mixture into ramekins or individual pie plates. Top with the remaining flour mixture and bake until bubbly and browned, about 15 minutes.
Top with whipped cream or your favorite ice cream. (Ginger, vanilla or cinnamon goes well.)
- Enjoy!
xoxo
