⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
There's this time of year, isn't there? When the leaves are doing their flamboyant dance, putting on a technicolor show before they bow out for winter. And the air! Oh, the crisp, clean air that just begs for a warm kitchen and something delicious baking in the oven. I remember one autumn, years ago, visiting my grandma's orchard. The pears were hanging heavy on the branches, practically begging to be picked. That memory, that feeling, is what this crisp is all about.
This isn't just any crisp, though. We're elevating it. I mean, sure, you could just toss some oats and butter together for the topping, but where's the fun in that? Instead, we're making a glorious almond brittle. Seriously, that brittle? Is magical. The subtle bitterness of the almonds against the sweet, spiced pears? It’s a match made in heaven, and the shattering crunch is just… chef's kiss. You’ll wanna make extra just to snack on, I promise you!
And honestly? Don't be intimidated by the 'brittle' part. It's surprisingly easy, even if you've never made candy before. Just a little sugar, butter, almonds, and a watchful eye. The pears themself? I love using a mix of Bosc and Anjou for their different textures and subtle flavor nuances. But honestly, use whatever late-season pears you can get your hands on! It’s all about embracing the season and enjoying the process. So, are you ready to dive in? I think… no, I KNOW, you’ll be glad you did.
Required Equipments
- 9-inch Baking Dish
- Medium Saucepan
- Candy Thermometer
- Silicone Mat or Parchment Paper
- Large Mixing Bowl
- Peeler
Late Harvest Pear Crisp with Almond Brittle: Frequently Asked Questions
Late Harvest Pear Crisp with Almond Brittle
Capture the essence of fall with this Late Harvest Pear Crisp, topped with a crunchy, homemade almond brittle. It's the perfect dessert for cozy evenings and festive gatherings, blending the sweetness of ripe pears with a nutty, caramelized delight.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- **Get started:** Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish. A pie plate will work too! Honest.
- **Prep the Pears:** Peel, core, and slice the pears into about 1/4-inch thick slices. Don’t worry about being perfect; rustic is the name of the game here.
- **Spice them up:** In a large bowl, gently toss the pear slices with the lemon juice, brown sugar, flour, cinnamon, nutmeg, and ginger. Make sure everything is evenly coated. That little bit of lemon juice, by the way, it really brightens up the flavors, dont skip!
- **Almond Brittle Time:** In a medium saucepan, combine the granulated sugar, water, corn syrup, and butter. Cook over medium heat, stirring constantly, until the sugar dissolves.
- **Watch it Close:** Once the sugar is dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer and cook until it reaches 300°F (149°C), which is the hard-crack stage. This is important! If it's too low, the brittle will be sticky. If its too high, it’ll burn!
- **Almond Addition:** Remove the saucepan from the heat and quickly stir in the almonds and vanilla extract. Work fast here!
- **Spread it Out:** Pour the almond mixture onto a silicone mat or a sheet of parchment paper. Spread it out into a thin, even layer. Let it cool completely. It will harden as it cools, duh.
- **Brittle Smash:** Once the brittle is completely cooled and hardened, break it into smaller pieces. You can use a knife or just whack it with a rolling pin. Its great stress relief, I swear.
- **Assemble the Crisp:** Pour the spiced pear mixture into the prepared baking dish. Sprinkle the almond brittle pieces evenly over the top of the pears. Make sure its a nice, generous layer, dont be shy!
- **Bake:** Bake in the preheated oven for 35-40 minutes, or until the pears are tender and the brittle topping is golden brown and bubbly. Keep an eye on it; ovens vary, so you dont want to burn the brittle.
- **Cool Slightly:** Let the crisp cool for at least 15 minutes before serving. This helps the filling to set a little bit and prevents it from being too runny. Plus, you dont want to burn your mouth. Trust me on this one.
- **Serve:** Serve warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. Or both! Why not, right?.
📝 Notes
- Feel free to experiment with other spices, such as cardamom or cloves.
- If you don't have corn syrup, you can substitute honey, but it will slightly alter the flavor.
- For a richer flavor, use brown butter in the almond brittle.
🍎 Nutrition
Calories: 350 kcal
Protein: 3 g
Fat: 14 g
Carbohydrates: 55 g
Fiber: 4 g
Calcium: 50 mg
%3Amax_bytes(150000)%3Astrip_icc()%2FHD-polenta_pears-93c8dc0574434ef8b2082277aae6a705.jpg&w=3840&q=75)
