This easy yet spectacular dessert comes to us from Cal Stamenov, Executive Chef at the award-winning Bernardus Lodge in Carmel Valley, California. He shared this recipe with us when he led a harvest-season Chef Walk at our Farm Stand just down the road from his kitchens.
apples (peeled, cored, and sliced horizontally 1/2-inch thick)
Seckel pears (peeled, cored, and sliced horizontally 1/2-inch thick)
vanilla bean (scraped)
1 ½ tsp
1 ½ tsp
juice of 1 lemon
2 ½ cups
unbleached all-purpose flour
Position a rack in the middle of the oven and preheat to 325 degrees F.
To make the crumb topping: In a stand mixer with a paddle attachment, combine the butter, sugar, and brown sugar. Add the flour, oats, and cinnamon. Mix until crumbly. Set aside.
To make the crisp: Combine the apples, pears, sugar, banilla bean, salt, cinnamon, ginger, cloves, allspice, and tapioca starch in a large bowl. Toss to coat the fruit evenly and let sit for 15 minutes.
Melt the butter in a pan over medium-high heat. Add the fruit mixture and heat until slightly thickened, about 4 minutes.
Add the water, lemon juice, and rum, and continue cooking until the fruit is medium-firm, about 3 minutes.
Place the fruit mixture in 6 ramekins or a deep 8-inch square casserole. Sprinkle the crumb topping over the top.
Bake at 325 degrees F for 10 minutes. Rotate the dish or ramekins and continue baking for an additional 5-10 minutes, or until the topping is brown and bubbling. Serve warm, with vanilla bean ice cream if desired.
*Seckel pears are small , brown-skinned fruit with a faint red blush, used primarily for cooking. Their firm flesh has a rich flavor with a hint of spice.
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