Name: Pear Crisps with Vanilla Brown Butter
Cook time: 45 min
Total time: 1 3/4 hr
Yield: 6 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup whole almonds with skin; 1/4 cup packed light brown sugar; 1/4 teaspoon salt; 3/4 stick unsalted butter, melted and cooled; 1 vanilla bean, split lengthwise; 1/2 stick unsalted butter; 1/4 cup packed light brown sugar; 2 tablespoons granulated sugar; 1 tablespoon all-purpose flour; 3 lb firm-ripe Anjou or Bartlett pears (about 6), peeled and coarsely chopped; 2 tablespoons pear brandy or eau-de-vie; Equipment: 6 (8-ounce) gratin dishes or shallow ramekins

Individual pear crisps baked in cast iron ramekins set on a rimmed baking sheet.

Photo by John Kernick

Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.

Cooks' Note

·Topping can be chilled, covered, up to 2 days.
·Crisps can be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.