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Apple-Pear Crisp 6 Servings 8 apples (peeled, cored, and sliced horizontally 1/2-inch thick) 6 Seckel pears (peeled, cored, and sliced horizontally 1/2-inch thick) 1 cup Sugar 1 vanilla bean (scraped) 1 tsp salt 1 Tbsp ground cinnamon 1 ½ tsp ground ginger 1 ½ tsp ground cloves ¼ tsp allspice 1 Tbsp tapioca starch 1 Tbsp butter ⅓ cup water juice of 1 lemon ¼ cup dark rum 8 oz unsalted butter ½ cup Sugar ⅓ cup brown sugar 2 ½ cups unbleached all-purpose flour ¾ cup steel-cut oats 2 tsp cinnamon
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Apple-Pear Crisp

This easy yet spectacular dessert comes to us from Cal Stamenov, Executive Chef at the award-winning Bernardus Lodge in Carmel Valley, California. He shared this recipe with us when he led a harvest-season Chef Walk at our Farm Stand just down the road from his kitchens.

Prep time: 0 min | Total time: 0 min | 6 Servings

Ingredients

8

apples (peeled, cored, and sliced horizontally 1/2-inch thick)

6

Seckel pears (peeled, cored, and sliced horizontally 1/2-inch thick)

1 cup

Sugar

1

vanilla bean (scraped)

1 tsp

salt

1 Tbsp

ground cinnamon

1 ½ tsp

ground ginger

1 ½ tsp

ground cloves

¼ tsp

allspice

1 Tbsp

tapioca starch

1 Tbsp

butter

⅓ cup

water

juice of 1 lemon

¼ cup

dark rum

8 oz

unsalted butter

½ cup

Sugar

⅓ cup

brown sugar

2 ½ cups

unbleached all-purpose flour

¾ cup

steel-cut oats

2 tsp

cinnamon

Directions

Position a rack in the middle of the oven and preheat to 325 degrees F.

To make the crumb topping: In a stand mixer with a paddle attachment, combine the butter, sugar, and brown sugar. Add the flour, oats, and cinnamon. Mix until crumbly. Set aside.

To make the crisp: Combine the apples, pears, sugar, banilla bean, salt, cinnamon, ginger, cloves, allspice, and tapioca starch in a large bowl. Toss to coat the fruit evenly and let sit for 15 minutes.

Melt the butter in a pan over medium-high heat. Add the fruit mixture and heat until slightly thickened, about 4 minutes.

Add the water, lemon juice, and rum, and continue cooking until the fruit is medium-firm, about 3 minutes.

Place the fruit mixture in 6 ramekins or a deep 8-inch square casserole. Sprinkle the crumb topping over the top.

Bake at 325 degrees F for 10 minutes. Rotate the dish or ramekins and continue baking for an additional 5-10 minutes, or until the topping is brown and bubbling. Serve warm, with vanilla bean ice cream if desired.

*Seckel pears are small , brown-skinned fruit with a faint red blush, used primarily for cooking. Their firm flesh has a rich flavor with a hint of spice.

 

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