Apple-pear crisp with macadamia crumb and Calvados Chantilly

October 4, 2011

Apple-pear crisp with macadamia crumb and Calvados chantilly

Apples and pears are delicious on their own, but together, they’re superb. Here, the crunchy, tart apples mingle with the soft, sweet pears making every mouthful of this crisp irresistibly luscious.

The macadamia crumb that adorns the fruits brings a rich and delightful crunch, while the Calvados Chantilly spikes things up a bit and makes this comforting dessert as grown-up as can be.

Easy to make, versatile and packed with wholesome fall fruits, this crisp can be served family style for a casual dinner or spooned in elegant dessert bowls for a more sophisticated meal. It all depends what mood you’re in.

Spirit icon-25A glass of Calvados is superb here. But if that’s too hardcore for you, then try a demi-sec Champagne or a Moscato d’Asti – both would highlight the apple and pear flavors in the crisp.

Apple-pear crisp with macadamia crumb and Calvados Chantilly

serves 6
active time: 30 min

For the crumb topping

  1. 1 cup unbleached all purpose flour
  2. 1/3 cup turbinado sugar
  3. 1/4 teaspoon sea salt
  4. 4 oz (113gr) (8 tablespoons) unsalted butter – cold, cut in 1″ chunks
  5. 2/3 cup roasted, unsalted macadamia nuts (or blanched almonds)

For the fruits

  1. 6 medium firm-fleshed apples (Gala, Braeburn, Fuji, Honeycrisp, Macoun…) – peeled, cored and cut in 1/4″ slices
  2. 4 ripe Bartlett pears – peeled, cored and cut in 1/2″ pieces
  3. 1 teaspoon finely grated lemon zest (use microplane grater)
  4. 2 tablespoons lemon juice
  5. 1 tablespoon Calvados or brandy
  6. 1/2 cup organic sugar

For the Calvados Chantilly

  1. 1 cup heavy cream – well chilled
  2. 2 tablespoons Calvados
  3. 2 tablespoons organic sugar
  1. 1 large ceramic baking dish (13″ x 10″ x3″) – lightly buttered

  1. Preheat oven to 375°F (190°C).
  2. Step 1: In the bowl of a food processor, combine the flour, sugar and salt. Process at high speed for 15 seconds until well blended. Add the chunks of butter and macadamia and process until coarse crumbs form. Do not over-process or the crumbs will come together and form a dough. Let stand until ready to use.
  3. Step 2: Place the apple and pear slices in a large bowl and sprinkle with the lemon zest, lemon juice, Calvados and sugar. Toss well.
  4. Step 3: Place the apple-pear mixture into the prepared mold. Sprinkle with the crisp topping. Bake for 50 to 55 minutes, until topping is golden brown and the fruits are bubbly. Remove from the oven and let cool until warm.
  5. Step 4: In the bowl of an electric mixer, whip the heavy cream, Calvados and sugar at medium speed until the cream begins to thicken. Do not overbeat or the cream may turn to butter. Transfer to a Tupperware and refrigerate until ready to use.
  6. Cook’s note: Refrigerate the Chantilly up to 1 day.
  7. Step 5: To serve – Spoon into dessert bowl. Top with a dollop of the Calvados Chantilly and serve immediately.
  8. Cook’s note: The crisp can be made up to 6 hours ahead and kept at room temperature. Re-heat at 375°F (190°C) for 5 to 7 minutes until just warm and serve as above. The crisp is best consumed the day it is made.

dessert, crisp, apples, pears
© 2014 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 24 comments… read them below or add one }

sara October 5, 2011 at 2:32 am

Lovely! This crisp looks super delicious and perfect for fall! :)

Reply

Island Vittles October 6, 2011 at 11:02 am

Calvados in your chantilly? I’ll be right over! Theresa

Reply

Susie October 6, 2011 at 11:03 am

What a lovely crisp. I love pears and apples together and the macadamia crumb sounds wonderful.

Reply

Baker Street October 6, 2011 at 12:35 pm

Crisp looks perfect! Can’t wait to try it! :)

Reply

Steph@stephsbitebybite October 6, 2011 at 1:06 pm

This crisp sounds so good! I want a big bowl of it with some cold vanilla ice cream!

Reply

Elies_Lie October 6, 2011 at 9:30 pm

this looks a great desssert viviane! loves ur idea with the macadamia crumbs! ;)

Reply

BigFatBaker October 7, 2011 at 10:05 am

This looks beautiful and the pears sound so good this time of year. Great post!

Reply

Treat and Trick October 7, 2011 at 2:57 pm

Great combo and looks fabulous!

Reply

Donna Ford October 7, 2011 at 6:02 pm

Wow, Viviane this recipes looks delicious. And just in time for the weekend. Keep these beautiful recipes coming!!!!

Reply

Evelyne@CheapEthnicEatz October 7, 2011 at 8:20 pm

Oh…the macadamia crumb and calvados chantilly make this great fruit combo sound so decadent! Looks amazing.

Reply

Adele Forbes October 8, 2011 at 6:35 am

this sounds and looks incredibly delicious!

Reply

Sandra October 8, 2011 at 7:28 am

Yummy fall treat and Congratulations on Top 9.

Reply

Liz October 8, 2011 at 8:32 am

Oh, boy, does this look fabulous!! I love pear/apple desserts and the Calvados cream is the perfect complement to your crisp. Amazing photos, too~

Reply

Brindusa @ Cooking with my soul October 8, 2011 at 1:30 pm

I never mixed apples with pears. Great idea!

Reply

Beth Michelle October 8, 2011 at 3:04 pm

Your photos are so beautiful and this crisp looks so delicious! I love the macadamia crumb and that calvados chantilly, yum!

Reply

Jennifer Eloff October 9, 2011 at 10:34 am

What a great idea to combine the two fruits! :)

Reply

Peas October 9, 2011 at 2:05 pm

I LOVE look of the macadamia crumb – nutty perfection with sweet apples and pears. Wonderful.

Reply

Ann October 11, 2011 at 10:19 pm

Absolutely stunning! I love the idea of macadamias in this recipe. As usual, your pictures are stunning!

Reply

Frank T Kraemer October 12, 2011 at 4:58 pm

I was thinking what I could make for dessert tonight, when I saw your blog on Twitter. Problem solved. This dish looks so good that I can almost taste it. The recipe sounds delicious. Thumbs up!

Reply

Viviane October 12, 2011 at 5:52 pm

A huge thank you to everyone for your comments – I’m so thrilled you’re enjoying the dessert. I’m vacationing in Sonoma right now. Apple and pear trees are heavy with fruits right now. It makes me want to bake this crisp and eat it al fresco this evening… while sipping a wonderful dessert wine like this Le Vol des Anges (aka The Angles’ Flight) from Bonny Doon Vineyards, which we just sampled a couple of days ago: http://bit.ly/qoEDR8

Reply

Susan @ Seafield farm October 13, 2011 at 12:09 pm

Oh man! I love macadamia nuts. There so buttery and delicious. I’ve never thought to add them to a crisp. What a wonderful idea!
Thanks so much for sharing!

Reply

El October 14, 2011 at 12:44 pm

How can you go wrong with this recipe. It’s perfect!

Reply

Sook @ My Fabulous Recipes October 14, 2011 at 2:10 pm

oooh I must have these… the macadamia crumb sounds sooo delicious! yummy!!

Reply

Deb February 28, 2012 at 10:49 pm

Apples and pears are a delectable combination for your tempting crisp. The buttery macadamias are a the perfect complement to the fruit in the cumb topping. A most lovely winter dessert!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: