Triple Ginger Pear Crisp

[kirra]

Triple Ginger Pear Crisp

Ingredients:

3/4 cup almonds (3 ounces)
1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
4 tablespoons granulated sugar
3/4 teaspoon ground ginger
2 tablespoons chopped crystalized ginger
Table salt
5 tablespoons unsalted butter , melted and cooled
1 teaspoon cornstarch
1 teaspoon grated fresh ginger
1 teaspoon fresh lemon juice from 1 lemon
3 pounds ripe but firm pears (6-7 medium), see note above

Preparation:

Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process almonds, flour, brown sugar, 2 tablespoons granulated sugar, ground ginger, crystallized ginger, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of work bowl. Set aside while preparing fruit.

Whisk remaining 2 tablespoons granulated sugar, cornstarch, fresh ginger, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish.

Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.