Baking this crisp in individual ramekins makes a lovely presentation. But you can also bake it in one large (3-quart) baking dish. As part of Michael Brisson’s Thanksgiving Feast menu (or your own holiday menu), this can be made up to a day ahead and reheated before serving.
Serves 12
For the crisp topping:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 3/4 cup rolled oats
- ½ pound (16 tablespoons) unsalted butter, cubed and chilled
For the filling:
- 7 ripe yet firm pears (I like Anjou), peeled, cored, and cut into 1-inch dice
- 3 clementines (or small navel oranges), peeled and sectioned
- 1 cup dried cherries
- 1 cup dried apricots, halved
- 1/2 cup orange juice
- 1/2 lemon, juiced
- 1/2 cup sugar
- 1 teaspooon ground cinnamon
- 1/4 cup flour
- Butter for the ramekins
To serve:
- Vanilla or Ginger Ice Cream
Up to four days ahead
1. In an electric mixer fitted with a paddle, combine all the topping ingredients and mix on low speed until large crumbs form and just begin to turn pale yellow. (Alternatively, mix with a wooden spoon by hand.) Refrigerate or freeze in an airtight container.
One day ahead (or morning of Thanksgiving)
1. Heat the oven to 375°F. In a large bowl, mix the pears, clementines, dried cherries, dried apricots, orange juice, lemon juice, sugar, and cinnamon. Sprinkle in the flour and mix well with a rubber spatula. Let stand for 10 minutes. Lightly grease 12 ramekins (about 1-cup capacity) or a 3-quart baking dish with butter. Divide the fruit mixture among the ramekins (or arrange in baking dish) and generously sprinkle the topping to cover the fruit. (If using ramekins, put them on one large or two smaller rimmed heavy-duty baking sheets.) Bake until the topping is golden brown and the filling is bubbling slightly, 40 to 45 minutes. Remove from the oven and leave at room temperature.
On the day of serving
1. Reheat the crisps at 300°F until hot, about 20 min. Serve warm with a scoop of vanilla or ginger ice cream.
