Ginger Blueberry Pear Crisp
recipe adapted from Cook’s Illustrated
yield 4-6 servings Via hungryrabbitnyc.com
Ingredients
2 tablespoons dried blueberry
2 tablespoons Canton (ginger liquor)
3/4 cup almonds (3 ounces)
1/2 cup unbleached all-purpose flour (2-1/2 ounces)
1/4 cup packed light brown sugar (1-3/4 ounces)
4 tablespoons granulated sugar
3/4 teaspoon ground ginger
2 tablespoons chopped crystalized ginger
1/4 teaspoon fine sea salt
5 tablespoons unsalted butter, melted and cooled
1-2 teaspoon cornstarch, depends on the juiciness of pears
2 teaspoons grated fresh ginger
1 teaspoon lemon juice, freshly squeezed
3 pounds ripe but firm bartlett pears (6-7 medium)
Directions
1. Combine blueberries and ginger liquor in a small bowl, cover with plastic wrap and microwave on medium power for a minute. Remove from microwave, set aside and cool, with cover on, for 15 minutes.
2. Adjust oven rack to lower-middle position and heat oven to 400℉.
3. Pulse almonds, flour, brown sugar, 2 tablespoons granulated sugar, ground ginger, crystallized ginger, and 1/4 teaspoon salt in food processor until nuts are finely chopped, about 10-15 seconds. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about 5 seconds. Set aside while preparing fruit.
4. Whisk remaining 2 tablespoons granulated sugar, cornstarch, fresh ginger, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core. Cut each half into 1-inch chunks. Gently toss pears, blueberries and it’s soaking liquid with sugar mixture and divide among 4-6 small baking dishes or a 8-inch square baking dish.