Caramel Pear Crisp

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 This recipe is something Stef blogged already, but I changed it up enough that I think it deserves a re-blog. It's fantastic, by the way. LOVE IT. This is the original melskitchencafe.com

DIVINE CARAMEL PEAR CRISP


EASY CARAMEL SAUCE: I used my sauce below

·   8 tablespoons (1 stick) butter

·   1 1/2 cups packed light brown sugar

·   1/4 teaspoon salt

·   1 cup heavy whipping cream

·   1 tablespoon vanilla

PEAR FILLING:

·   4 pounds (about 8 medium) ripe pears, peeled, cored and diced (see note)

·   3 tablespoons fresh lemon juice

·   3 tablespoons flour

·   1/2 teaspoon cinnamon I did 1 tsp.

TOPPING:I used my own topping, see below

·   1 cup packed light brown sugar

·   1 cup all-purpose flour

·   1 cup old-fashioned rolled oats

·   1 1/2 teaspoons cinnamon

·   1/2 teaspoon salt

·   12 tablespoons (1 1/2 sticks) butter, cut into pieces

FOR SERVING:

·   Vanilla Ice Cream

·   Caramel Sauce

HTTPS://WWW.MELSKITCHENCAFE.COM/CARAMEL-PEAR-CRISP/

Here is the caramel sauce I used:

Caramel Sauce from NY Times    :

 

400 grams sugar (about 2 cups)

1/4 cup water

3/4 cup butter

1 cup heavy cream

1 tsp. vanilla

1/2 tsp. kosher salt

 

You mix the sugar and water and put it at the bottom of a big saucepan. You dice the butter and add it, put the heat to medium or medium high and leave it. It will start to boil. And it will continue to boil hard for about 5 ish minutes. As the sides start to brown you can move it around a bit with a heat proof spatula. It will turn dark brown and mine actually changed texture to be more smooth and less bubbly and started to lightly smoke a tiny bit. Move it off the heat. Add the cream and stir and stir. Then add vanilla and salt.

 Here is the topping I used:


Apple Crisp Topping


80 grams almond flour
80 grams white flour
2/3 cup oatmeal
3 T. brown sugar
3 T. cup white sugar
3/4 cup pecans
1/2 tsp. salt
1/2 tsp. cinnamon I did 1 tsp. today
8 Tbs. butter

You put everything in the food processor and pulse it until it’s crumbly.


So, the original recipe has you putting 1 cup of caramel over the pear filling (cut the pears much thicker than you would think so they don't fall to pieces), put it in a 9x13 pan, add the topping, and bake at 350 for 45-50 minutes. I think it would be better with 1/2 cup caramel so you can use the extra on the ice cream and be able to taste it better.


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