Ingredients

The following ingredients have 4 Servings
  • 2 extra large Red Bartlett Pears (sliced)
  • 4 stalks fresh rhubarb (chopped to 1/2" pieces)
  • 1 teaspoon vanilla extract
  • 1/2 cup 100 g brown sugar, lightly packed
  • 1/2 cup 57 g whole wheat flour
  • zest of one lemon
  • pinch of sea salt
  • 1/2 cup 55 g chopped almonds
  • 1/2 cup 58 g old fashioned oats
  • 1/4 cup 28 g whole wheat flour
  • 1/4 cup 50 g packed brown sugar
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon almond extract
  • 3 1/2 tablespoons chilled unsalted butter (cubed)

Instruction

  • Preheat the oven to 350 degrees F.
  • Lightly toast the almonds in the oven for about 10 minutes. Set aside.
  • Mix the pears and rhubarb together in a cast iron skillet. Add the vanilla extract.
  • In a small bowl, combine the brown sugar, flour, lemon zest, and sea salt. Add the pear mixture.
  • Mix all the ingredients for the almond crisp except for the butter in a bowl. Use your hands or a pastry cutter to cut the butter into the oat mixture.
  • Place the crisp over the filling and bake in the oven for about 40 - 50 minutes, or until the filling is bubbling and the pears are tender.