Mini Pear-and-Cranberry Amaretti Crisps

Name: Mini Pear-and-Cranberry Amaretti Crisps
Prep time: 15 min
Total time: 70 min
Ingredients: 0.25 cup sliced almonds; 10 amaretti (½ cup), such as Asturi Italian, crushed; 2 tablespoons unsalted butter, room temperature; 0.25 cup light-brown sugar; Pinch of kosher salt; 2 firm but ripe pears (each 8 to 10 ounces), peeled and sliced about ½ inch thick; 0.333 cup fresh or frozen cranberries, thawed and drained if frozen; 2 tablespoons granulated sugar; Pinch of ground cinnamon; Pinch of kosher salt; 1 tablespoon fresh lemon juice; 1 teaspoon cornstarch; Vanilla ice cream or crème fraîche, for serving (optional)

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By

Lauryn Tyrell

Updated on January 19, 2022

pear and cranberry amaretti crisps — Photo: David Malosh

Prep Time:

15 mins

Total Time:

1 hr 10 mins

Yield:

2 to 4 Serves

Sliced almonds and store-bought amaretti—cookies made from almond flour and egg whites—double the nutty flavor of these crisps, which each serve one or two people. Silky pears bring the sweetness, and cranberries keep things interesting with their mouth-puckering punch. A scoop of vanilla ice cream melting into the crags is, of course, a welcome addition.

Ingredients

Topping

¼ cup sliced almonds
10 amaretti (½ cup), such as Asturi Italian, crushed
2 tablespoons unsalted butter, room temperature
¼ cup light-brown sugar
Pinch of kosher salt

Crisp

2 firm but ripe pears (each 8 to 10 ounces), peeled and sliced about ½ inch thick
⅓ cup fresh or frozen cranberries, thawed and drained if frozen
2 tablespoons granulated sugar
Pinch of ground cinnamon
Pinch of kosher salt
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
Vanilla ice cream or crème fraîche, for serving (optional)

Directions

For the Topping: Using your hands, mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.
For the Crisp: Preheat oven to 375°F. In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).
Bake until juices reduce and mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.

Originally appeared: Martha Stewart Living, January/February 2022