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Early Spring Pear-Berry Crisp

Mar 16, 2016 04:17PM ● Published by Shannon Ostrovsky

E Tu Bistro's Pear Berry Crisp

At E Tu Bistro in early spring we serve this dessert warm, with vanilla bean ice cream and caramel sauce. As the season progresses, we add local rhubarb and strawberries to give the dessert a tart-sweet taste that makes us think of warmer weather and the bounty of the upcoming months.

Recipe makes 12 large crisps
Spray (12) 10 oz. ramekins with vegetable spray. Set aside.
Preheat oven to 350º F

Oat Topping Mixture
  • 3 cups oats
  • 3 cups flour
  • 1 cup brown sugar
  • 1 cup sugar
  • 8 oz. butter, chilled and cubed
  • 1 tsp Kosher salt

Place all ingredients in mixer and blend until butter breaks down and mixture has a coarse crumb look to it. Set aside and use to top crisps.

Cooked Filling
  • 15 ripe Bosc pears, peeled, cored and cut into 1-inch cubes
  • 6 oz. butter
  • 2 cups sugar

Warm butter in a sauté pan, add pears and sugars, cook just until pears become soft. Remove from pan and cool

Dry, Uncooked Ingredients
  • 1 quart strawberries cleaned and quartered (substitute other berries, if desired)
  • 3/4 cup flour
  • 1/8 cup corn starch
  • 1 tsp kosher salt

Mix dry ingredients together and fold into cooled pear mixture. Adjust seasoning. Spoon evenly into prepared ramekins. Top with 1/2 cup of oat topping mixture. Bake in preheated oven for 25 minutes, the juice of the pear- berry filling should be bubbly.

Serve warm with ice cream and caramel sauce

Liz Furia is owner and pastry chef, E Tu Bistro, in Danville

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