Pear Crumble with Vanilla Brown Butter

We had this for Family Home Evening last night and it was scrumptious! The almond crumble on top gives it a bit of a different flavor than your standard crisps/crumbles.

Pear Crumble with Vanilla Brown Butter

Adapted from Gourmet, October 2007

Crumble Topping:

3/4 cups flour

1/2 cup almonds with skin, finely chopped

1/8 cup packed brown sugar

1/8 teaspoon salt

3 tablespoons butter, melted and cooled

Filling:

1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)

3 tablespoons butter

1/4 cup packed brown sugar

1 tablespoon sugar

1 tablespoon flour

4 firm-ripe pears peeled and coarsely chopped

2 tablespoons apple juice

Make topping: Mix together flour, almonds, brown sugar, and salt. Mix in butter. Chill at least 1 hour.

Preheat oven to 400°F with rack in middle.
Scrape seeds from vanilla bean (or extract) into a small saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and apple juice and toss to combine.
Discard vanilla pod, then toss butter with pear mixture. Spoon filling into ramekins and sprinkle generously with topping. Put ramekins on a cookie sheet and bake 15 minutes or until topping is golden brown and filling is bubbling. Cool to warm or room temperature on a rack.

Serve with vanilla ice cream.

**Makes enough for 4 single-serving ramekins.