Pear Crisp With Salted Bourbon Caramel

The only thing that rivals picking apples at this time of year is picking pears.

When October comes, whether I have apples or pears on my hands, I turn into a crisp-making machine.

There is often an ever-present pan of crisp on my counter and I've been known to eat it for breakfast for days on end. So my crisps are generally more on the 'healthy breakfast' side of things than 'decadent dessert'. But this year, I thought I'd glam-up my usual crisp for an irresistible fall dessert.

These little half-pear crisp boats are filled with with salted bourbon caramel and topped with crispy topping. They are then served with more caramel (of course!) drizzled on top of a generous dollop of whipped cream.

They're easy to prepare and make a fun and elegant seasonal dessert.

Bon appétit!

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.