Pear Grand Marnier Crisp

Photo: Sara Bonetti

Ingredients

For the topping

70 grams (2.5 oz or ½ cup) al l-purpose flour

227 grams (8 oz) granola

57 grams (2 oz or ¼ cup) br own sugar

30 grams (2 tbsp or ¼ cup) unsalted butter, melted and cooled

1 pinch salt

For the filling

57 grams (2 tbsp or ¼ cup) unsalted butter, melted and cooled

55 grams (1.0 oz or ¼ cup) br own sugar

12 grams (1 tbsp) granulated sugar

12 grams (1 tbsp) all-purpose flour

a pinch of salt

2 pears, peeled and coarsely chopped

1 teaspoon Grand Marnier

Preparation

O make the topping

In a medium bowl, quickly mix together the flour, the granola, the brown sugar, the butter, and the salt just until all the ingredients are well incorporated. Cover with plastic wrap and let it chill for at least 1 hour. [I actually let it in the fridge overnight because I did not have time to bake the crisp that same day and everything went fine].

To make the filling and baking

Preheat the oven to 425F degrees.

In a medium bowl, stir together the sugars, the flour, and a pinch of salt. Add the pears and the Grand Marnier and toss to combine.

Toss butter with pear mixture and mix well.

Spoon the filling into two ramekins and sprinkle with the topping.

Bake for about 40-45 minute depending on the oven. When they are ready, let them cool on a cooling rack.

Optional: spread with confectioners’ sugar before serving.