Have you seen the Clear Creek Distillery bottles with the pear inside? I mean a full size pear, like a ship in a bottle – the pears actually grow inside the bottles on the tree. The downside to buying one of these lovely bottles is that they cost twice as much as the bottles without the pear and the pear volume means a lot less brandy. I digress.
What I want to tell you is that if you have a bottle of brandy – pear or otherwise – you have a fruit crisp to make.
Flipping through Heidi’s book, I came across her Tutti-Frutti Crumble recipe and noticed that it called for Beaujolais wine. We had pears and apples, a bottle of Clear Creek Pear Brandy (sans the pear), a dinner date with friends, and a promise to bring dessert. I thought, if wine works, why not brandy?
It worked. The brandy gives a subtle heat, but doesn’t overpower the fruit or spices. Crown each serving with a scoop of vanilla bean ice cream and it’s a near perfect way to finish a meal.
Looking for a classic, non-boozy apple crisp recipe? <<= This one is delicious and SO easy!
Tipsy Pear and Apple Crisp
- 4 Bosc pears no need to peel, cut into 1/2 inch chunks
- 4 golden delicious apples peeled, cut into 1/2 inch chunks
- 1/2 cup natural cane sugar
- 1/4 cup white whole wheat flour or all purpose
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg I like to use a whole nutmeg and a microplane grater
- 1/4 cup pear brandy
For the topping:
- 3/4 cup white whole wheat flour or all purpose
- 1/4 cup natural cane sugar
- 1/2 cup light brown sugar packed
- 1/2 teaspoon fine grain sea salt
- 3/4 cup old-fashioned oatmeal
- 1/2 cup cold butter diced
- Preheat the oven to 350 degrees.
- Butter a 9 x 12 baking dish.
- Place the first 7 ingredients – pears through brandy – in a large bowl and stir to combine. Pour in to prepared dish.
- Combine all dry topping ingredients in medium bowl and stir to combine. Cut butter into dry ingredients with two knives or a pastry blender until it has a texture of coarse meal. Sprinkle evenly over fruit.
- Place baking dish on a rimmed cookie sheet (to catch any drips), and bake for 1 hour. Let cool for about 20 minutes. Serve warm.