Pear Grand Marnier Crisp
For the topping
30 grams (2 tbsp or ¼ cup) unsalted butter, melted and cooled
1 pinch salt
For the filling
57 grams (2 tbsp or ¼ cup) unsalted butter, melted and cooled
1 teaspoon Grand Marnier
O make the topping
In a medium bowl, quickly mix together the flour, the granola, the brown sugar, the butter, and the salt just until all the ingredients are well incorporated. Cover with plastic wrap and let it chill for at least 1 hour. [I actually let it in the fridge overnight because I did not have time to bake the crisp that same day and everything went fine].
To make the filling and baking
Preheat the oven to 425F degrees.
Toss butter with pear mixture and mix well.
Optional: spread with confectioners’ sugar before serving.