Warren Pear And Berry Crisp Recipe From Chez Panisse

Recipe adapted from Chez Panisse, Berkeley, CA

Warren Pear And Berry Crisp
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Warren Pear and Berry Crsip
  • Topping
  • 1 ⅓ cups all-purpose flour
  • 2 tablespoons plus 1½ teaspoons sugar
  • ⅛ teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter
  • ½ plus ⅓ cup ground (untoasted) almonds or pecans
  • Filling
  • 8 Warren pears--peeled, cored and cut into ½-inch cubes (about 7 cups)
  • 1 ¾ cups frozen blackberries or raspberries
  • 2 ½ tablespoons all-purpose flour
  • ¼ cup sugar
  • Pinch of salt
  • Zest and juice of ½ lemon
  • Ice cream or pear sorbet, for serving
Optional Ingredients
  • Splash of pear eau-de-vie (optional)
  1. Preheat the oven to 400°.
  2. Make the topping: In a bowl, mix the flour with the sugar, cinnamon and salt. Using two forks or a pastry blender, mix in the butter until pea-size clumps appear. Stir in the nuts until just combined.
  3. Make the filling: In a large bowl, toss all the ingredients together. Transfer the filling to an 8-by-10-inch baking dish. Cover with the topping.
  4. Bake the crisp until the topping is golden brown and the filling starts to bubble, about 35 minutes. Serve warm with a scoop of vanilla ice cream or pear sorbet.
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