I am always looking for something besides a cake or pie for the holidays and this crisp is surprisingly light. The flavor of the almonds with the pears is a winner. The almonds also add a great texture to the topping.
3 pounds bosc or anjou pears
1 tablespoon brown sugar
2 lemons juiced
1 lemon zested
3/4 cup all-purpose flour
1 cup light brown sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground, dried ginger
1/8 teaspoon ground nutmeg
9 tablespoons lightly salted butter, but into cubes
1 cupFisher® Slivered Almonds, chopped
Preheat the oven to 375°F.
Place the pears on a flat surface. Peel and core them. Cut them each in half and then into thin slices. Put them in a bowl and toss them with the brown sugar, lemon juice and zest. Toss to blend.
In another bowl, combine the flour, brown sugar, salt, cinnamon, ginger and nutmeg. Add the butter and almonds to the bowl and break it up with your fingers integrating the dry ingredients with the butter and nuts.
Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving. Top with additional lemon zest.