I might be a recipe hoarder. Lucky for you.
I was inspired to make this pear crisp thanks to some pears from Claire’s prolific tree. They were *very* ripe, so that’s why I also added some lemon juice and salt to cut some of the sweetness. A crumb topping kinda makes everything better, doesn’t it?
I originally posted this recipe in 2012 and called it “Marathon strata.” Kendrin made it for a Marathon Monday brunch to at her Park Drive apartment, along with a bloody mary and mimosa bar and lots of other tasty treats to power us up to cheer on the runners on a very hot race day. That year, Wesley Korir (2:12:40) and Sharon Cherop (2:31:50) were the winners of the 116th Boston Marathon.
I recently made this recipe for a brunch, and made it again to use up some stale bread as part of #quarantinecooking. I’ve updated it a bit (hello bacon! hi, new photos!), but it’s also one of those recipes you can play around with. I do think the combination of Gruyere (or Comte) and Parmigiano are key though. The original adaptation was based on this Epicurious recipe.
Kara Cooks and Eats 