Apple-Pear Crisp with Beaumes de Venise Ice Cream

Apple crisp is a true American dessert. It has been served by cowboys on the open range over a campfire, on farm tables during the Depression, and by suburban housewives in the 1960s. Today, it proudly reigns in American regional restaurants across the country. When gussied up as in this recipe, it even claims a place in upscale dining establishments.

Ingredients

Beaumes de Venise Ice Cream

  • cups heavy (whipping) cream
  • 1 cup milk
  • 1 cup granulated sugar
  • ¾ cup Beaumes de Venise wine

Apple-Pear Crisp

  • 3 apples, preferably Jonathan, Braeburn, Fuji, or Gala
  • 3 ripe, firm pears, preferably Comice, French Butter, or d’Anjou
  • cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • Large pinch of kosher salt
  • About ¼ cup apple juice
  • ¼ cup all-purpose flour

Streusel Topping

  • ¾ cup all-purpose flour
  • cup firmly packed brown sugar
  • 1 tablespoon granulated sugar
  • teaspoon kosher salt
  • teaspoon ground cinnamon
  • cup ( ounces) whole natural almonds, toasted and coarsely chopped
  • 4 ounces (8 tablespoons) cold unsalted butter, cut into 1-inch pieces

Method

To Make the Ice Cream

Heat the cream, milk, and sugar in a saucepan over medium heat, stirring occasionally, until almost simmering. Transfer to a bowl and cool over an ice bath until room temperature. Stir in the Beaumes de Venise. Refrigerate for at least 4 hours, or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

To Make the Crisp

Peel, halve, and core the apples. Slice them ¼ inch thick. Peel, halve, and core the pears. Slice them ½ inch thick and keep them separate from the apples. Place the apples in a large sauté pan with the sugar, lemon juice, and salt. Cook over medium-high heat, stirring occasionally, for 5 minutes. If the apples don’t give off any juice as they cook, add some of the apple juice. Add the pears and continue to cook, stirring occasionally, until all the fruit is soft but still holds its shape. Transfer to a bowl and let cool to room temperature. Stir in the flour and spread the fruit in a 6-cup baking pan.

To Make the Topping

Mix together the flour, brown sugar, sugar, salt, cinnamon, and almonds in a bowl. Cut in the butter with a pastry blender or 2 dinner knives until the mixture is crumbly. Refrigerate for at least 30 minutes.

Sprinkle the streusel over the fruit. Bake the crisp in a preheated 375°F oven until the fruit is hot and bubbly and the streusel is golden brown, about 20 minutes. Let cool slightly. Serve warm, with the Beaumes de Venise ice cream.

In Advance

The fruit and streusel can each be prepared 2 days in advance. Cover and refrigerate. The crisp can be assembled in advance and baked just before serving, or it can be baked several hours in advance and reheated. Store at room temperature.

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