Amaretto Crisp

• FOR THE FRUIT:
• 2 whole Firm, Red Bosc Or Other Pear Variety, Peeled And Cored
• 1/4 cups Di Saronno, Or Other Amaretto Liqueur
• 1/2 cups Sugar
• 2 teaspoons Ground Cinnamon
• 1 pinch Kosher Salt (trust Me)
• _____
• FOR THE CRUMB TOPPING:
• 3/4 cups Flour
• 1/4 cups Brown Sugar, Packed
• 1/4 cups Sugar
• 1/2 teaspoons Cinnamon
• 5-1/3 Tablespoons Butter, Melted

1. This recipe makes six 4 oz. ramekins. Double it for a pie-sized amount.
2. Preheat oven to 350 degrees. Butter your 6 ramekins.
3. Cut pears into a small dice and add to a bowl with amaretto, sugar, cinnamon, and salt. Mix together and set aside. In another bowl mix all dry ingredients (see note below) together. Slowly mix in melted butter with a fork and incorporate well until mixture crumbs resemble small peas.
4. Divide the pear mixture among buttered ramekins, including juices that have accumulated at the bottom. Divide crumb mixture among the ramekins. We like the crumb topping (or the crumblies, as we like to call them) a lot, so we use all of them, which means I pack them in a little bit. But if you prefer less crumb crust, feel free to adjust to your liking.
5. Place ramekins on a baking sheet and bake for 15-17 minutes or until crisp on top and bubbly around the edges. Serve with vanilla ice cream and try not to have a heart attack from deliciousness overload!
6. Note: I, like any other sane person, do not possess a measuring cup that says 1/6 cup. To accomplish this amount, I pack my 1/3 cup half way with brown sugar and top it off with the white sugar.

red, ubc, sugar, ground cinnamon, kosher salt, crumb topping, flour, ubc, ubc, cinnamon, butter

Taken from tastykitchen.com/recipes/desserts/amaretto-crisp/ (may not work)