Browned Butter and Cinnamon Winter Pear Crumble with Chantilly Cream
Preheat oven to 375 degrees
6 firm pears, peeled and sliced
4 tbsp Cinnamon Sugar*
2 tbsp butter
4 buttered ramekins
3/4 cup flour
1/2 cup oatmeal
1/3 cup brown sugar
1/3 cup white sugar
1/4 tsp coarse salt
1/2 cup butter, chilled and cut into small pieces
1 cup heavy cream, chilled
3 tbsp brown sugar
1/2 tsp vanilla
In a large sauté pan, melt butter over medium high heat. When butter starts to brown, add pears. Sprinkle with cinnamon sugar and cook for 1-2 minutes. Divide evenly into ramekins. Place ramekins on a parchment lined baking sheet.
In a medium sized mixing bowl, stir together the dry ingredients, using a pastry blender, cut in butter to make a nice even crumb.
Generously top desired amount of the crumb mixture over the top of the hot pears. Save any remaining crumble for future use. Bake for 20-25 minutes, or until golden brown and bubbling. Remove from oven and let rest for about 10 minutes.
To make cream:
In a medium sized mixing bowl, dissolve brown sugar in cream. Add vanilla, and whipped to soft peaks.
Serve warm with a dollop of Chantilly Cream.
Makes 4 servings
Recipes by Amy Richardson