Revenge of the Pear Crisp

Pears

• 4 Bartlett pears
• 1 teaspoon Meyer lemon zest, or any lemon
• 2 tablespoons Meyer lemon juice, or any lemon
• 1 teaspoon vanilla
• 2 tablespoons crystallized ginger, finely chopped
• 1/4 cup light brown sugar, lightly packed
• 1 tablespoon all- purpose flour

Topping

• 1/3 cup sliced almonds
• 1 cup all-purpose flour
• 1/4 pound cold unsalted butter (1 stick)
• 1/2 cup light brown sugar, lightly packed
• 1 pinch ground cinnamon
• 1 pinch kosher salt

1. Peel, halve and core the pears. Cut them into bite-sized pieces and place in a shallow bowl.
2. Add the lemon zest, lemon juice, vanilla and chopped ginger. Stir gently to mix.
3. Add the sugar and flour. Mix and set pears aside.
4. Preheat oven to 350 degrees.
5. Using a small skillet, lightly toast the almonds over medium-low heat for about 2 minutes. Set aside to cool.
6. Using a standing mixer with a paddle attachment, combine the butter, sugar, cinnamon and salt. Mix for 2 minutes on medium-low speed. Using a rubber spatula, stir in the toasted almonds.
7. Fill 4 6-oz. ramekins with equal portions of the prepared pears.
8. Use your hands to shape the topping into a ball. Cut the topping into 4 portions. Again use your hands to pat out a circle of topping to cover each ramekin.
9. Place the filled ramekins on a sheet pan. Bake for 45 minutes, or until tops are lightly browned and the fuit is bubbling. Serve warm or at room temperature with a scoop of vanilla ice cream.