Let’s be honest with one another. Cobbler, crisp, crumble, whatever you want to call it…
It’s just the lazy baker’s version of a pie.
Am I right?
I’m ok with it.
I hate making pie crust, and unless you’re my sister-in law over at A Southern Grace you probably hate making them too.
But what are we to do with all those lovely pears (and apples) this time of year?
Stuff them all in a gooey filling and top it with a buttery, rich, crunchy topping.
It will make your house smell of all the Autumn smells, and it will taste delicious topped with vanilla ice cream.
And you won’t get frustrated making pie dough, which is one of the main goals here.
Pear Almond Crisp
*makes one, 8 by 8 cobbler
- 1/4 cup unsalted butter, chilled and cut into 1 inch pieces
- 1/2 cup flour
- 1/2 cup light brown sugar (use 1/4 c in filling, and 1/4 cup in the topping)
- 1/3 cup white sugar
- 1 tsp cinnamon (use 1/2 tsp in filling and 1 tsp in the topping)
- 1/4 tsp nutmeg
- 1 cup chopped raw almonds
- 2/3 c old fashioned oats (not instant)
- 3 just under ripe pears, skins removed and cut into 1 inch pieces.
- 2 granny smith apples, skins removed and cut into 1 inch pieces
- 2 Tbsp lemon juice (I used from a bottle)
- Heat oven to 350, and grease or butter a 8 by 8 baking dish (shown in picture)
- In a food processor combine butter through nutmeg from list above and pulse a few times until butter is the size of peas.
- Add in almonds and oats and pulse a few times more until barely combined (see picture).
- Put topping in fridge while you prepare filling.
- In a large bowl combine apples, pears, lemon juice, sugar and cinnamon. Stir to combine and pour into baking dish.
- Pour the topping over the filling and bake for 40 mins on middle-low rack in the oven.
- Increase oven to 400 and bake 5-8 more minutes s that the crumble is golden brown.
- Let rest for 15-30 minutes, and serve while still warm with vanilla ice cream.