Name: Apple-Pear Crisp with Beaumes de Venise Ice Cream
Yield: Serves 8
Cuisine: American
Ingredients: 3 apples, preferably Jonathan, Braeburn, Fuji, or Gala; ¼ cup all-purpose flour; 1 tablespoon granulated sugar; 1 cup granulated sugar; 1 cup milk; ⅛ teaspoon kosher salt; 3 ripe, firm pears, preferably Comice, French Butter, or d’Anjou; About ¼ cup apple juice; 1 tablespoon freshly squeezed lemon juice; Large pinch of kosher salt; ⅓ cup granulated sugar; 3½ cups heavy (whipping) cream; ¾ cup Beaumes de Venise wine; ⅛ teaspoon ground cinnamon; ⅓ cup (1½ ounces) whole natural almonds, toasted and coarsely chopped; 4 ounces (8 tablespoons) cold unsalted butter, cut into 1-inch pieces; ¾ cup all-purpose flour; ⅓ cup firmly packed brown sugar

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Passion for Ice Cream

By Emily Luchetti

Published 2006

About

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.