Sunday, October 17, 2010

Rustic Pastry: Pear Ginger Crisp

On a crisp fall evening Chloe Nolan and Mary Ting of Clear Flour Bakery demonstrated how to make a Pear Ginger Crisp

Pear Ginger Crisp
Serves 8-10

½ cup flour
½ cup dark brown sugar
½ tsp. cinnamon
¼ tsp. salt
½ cup (1 stick) chilled unsalted butter, cut into ½” cubes
1 cup rolled oats
½ cup walnut pieces
Fruit Filling:

½ cup sugar
2 tablespoons cornstarch
½ tsp. cinnamon
½ tsp. salt
6 large or 7 med. pears (Bartlett work great here)
1 TBS grated fresh ginger

Preheat oven to 350 degrees.
For the topping, whisk together first four ingredients in a medium bowl. Work butter into dry mixture until it resembles moist, coarse meal. Stir in nuts and oats. Chill while preparing filling. Peel and core the pears. Cut into roughly 1/2” cubes and place in a large bowl with ginger. Add dry ingredients and combine until fruit is evenly coated. Pour into 9 x 13 baking dish.

Scatter topping evenly across fruit and bake until top is golden and filling is bubbling –about 50 minutes. Enjoy warm with vanilla ice cream
It was a perfect evening to spend as the nights start to get chillier! We highly recommend that you check out Clear Flour, a local, hidden gem. Be prepared for a very long line on weekends, but I assure you, it is well worth the wait. You will be dreaming about their baked currant donuts, and chocolate pudding cakes for weeks afterward! Thank you Mary and Chloe for taking the time to show us a simple, rustic recipe!

1 comment:

Gabriele Agustini said...

A very enjoyable blog!!
Thanks for sharing,