Caramel Pear Crisp

cooking.nytimes.com

Gloria Woodlock

subheading: FOR THE CARAMEL:

4 tablespoons/58 grams unsalted butter

¾ cups/175 grams granulated sugar

4 ounces cream cheese, cut into pieces

1 teaspoon vanilla extract

½ teaspoon kosher salt (such as Diamond Crystal)

subheading: FOR THE FRUIT:

2½ to 2¾ pounds ripe pears (such as Bartlett or D’Anjou), each cored and cut into eighths

2 tablespoons chopped crystallized ginger (1 ounce), optional

1 tablespoon lemon juice

2 teaspoons cornstarch

1 teaspoon ground cinnamon

½ teaspoon kosher salt (such as Diamond Crystal)

subheading: FOR THE TOPPING:

1¼ cups/100 grams old-fashioned rolled oats

1 cup/136 grams all-purpose flour

1 cup/95 grams sliced almonds

¾ cup/165 grams packed dark brown sugar

½ teaspoon kosher salt (such as Diamond Crystal)

8 tablespoons unsalted butter, melted

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer