Help me almondize this pear and dried cherry custard crisp
- chowser Nov 19, 2010 10:36 AM
I'm going to make this for Thanksgiving:
My daughter has pecan allergies, though, so I'm going to use almonds instead, which I think will work perfectly with pear and cherries. I'll obviously use almonds instead of pecans, toasted, and maybe almond extract or amaretto. But, I'd love to add more almond, maybe marzipan or almond paste? Should I just process some with the almonds for the topping? Or, maybe make an almond tart base to put below it all?
I use less of both the almond flour and any butter the recipe might call for as it is richand has its own 'shortening'. For my crisps, crumbles and Betty's, I balance the richness of the almond meal with the addition of (in our case, gluten-free) oatmeal, brown sugar and very little butter. Works really well.
Also, almond flour/meal (or ground almonds if you want to do it yourself) can subsitute for a pie shell in a one-crust pie. Simply use about 1/4 less 'flour', add white sugar and melted butter, pat into the pan and either pre-bake for a custard-style or for an open face apple, cherry, pear or peach, pour your filling in and bake as usual.
Almond meal is expensive but most forgiving!
I did a bit of a search and it seems like the almond custardy things that are out there just have almond extract and/or amaretto. But I'm with you -- seems like you could get a bit more almondy still -- that cherry-almond combo is such a winner. Maybe you could do a mashup of this recipe and yours?
Do let us know how it turns out. Sound amazing.