Pears make a wonderful fall and winter dessert. Combined with brown butter and hazelnuts, this crumble is easy enough to serve as a everyday treat, yet memorable enough to bring to your next holiday party.
- 8 pears, Bosc or d’Anjou, peeled, cored, cut into 1½-inch cubes
- ¾ cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon Poire William liqueur, optional
- Juice of one lemon
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter, cubed
- 1 cup light brown sugar
- 1½ cups old fashioned oats
- 1 cup roughly chopped, toasted hazelnuts
- ¼ teaspoon salt
- In a large bowl, combine the pears, sugar, vanilla, liqueur, lemon juice, and cinnamon. Toss to combine, then transfer to an 8- by 11-inch baking dish.
- Make the topping: Melt the butter in a medium saucepan over medium heat, then let it brown and foam, whisking occasionally, about 6 minutes, watching it carefully to prevent browning. As soon as the butter begins to brown, you will see small brown specks and it will smell toasty. Remove from heat and cool.
- Toss the brown sugar, oats, hazelnuts, and salt in a bowl. Add the cooled butter and mix until the topping resembles wet sand. Cover the pears with the topping and bake until the topping is toasted and slightly brown and the edges are bubbling, 40 to 45 minutes. Remove and cool slightly. Serve warm with vanilla ice cream. Enjoy.