Are you part of the Alison Roman craze? She is a recipe creator and cookbook author who writes for The New York Times and Bon Appetit. A couple of her recipes, including a certain viral cookie and stew, have made her a little bit Instagram famous. Her second cookbook, Nothing Fancy, comes out next week and we are among the many who are excited about its upcoming release. Alison’s ethos of enjoying time with friends and keeping things simple echo our beliefs here at Union Wine Co. You don’t need to have your pinkies in the air to eat and drink quality food and wine.
#pinkiesdown
With the weather turning into true Oregon Fall (nonstop rain) we’ve been craving a simple autumn dessert. Perfect for curling up on the couch with a blanket and glass of Underwood Pinot Noir. So we searched her dessert archives and found a recipe for this Spiced Oat and Pear Blondie. It tastes just like Fall and is best served warm straight out of the oven.
*Recipe was written by Alison Roman and published at bonapetit.com
INGREDIENTS
Topping
⅓ cup all-purpose flour
⅓ cup old-fashioned oats
¼ cup (packed) dark brown sugar
¼ teaspoon kosher salt
3 tablespoons chilled unsalted butter, cut into ½” pieces
Blondie
Nonstick vegetable oil spray
½ cup (1 stick) unsalted butter, cut into ½” pieces
1½ cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1¾ cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups ¼” cubes cored peeled firm pears (such as Bosc or Bartlett; about 2 large)
RECIPE PREPARATION
Topping
DO AHEAD: Combine flour, oats, brown sugar, and salt in a medium bowl. Using your fingertips, rub in the butter until moist crumbs form and no dry flour remains. Cover and chill. Keep chilled.
Blondie
Preheat oven to 350°. Coat a 13x9x2” baking dish with nonstick spray; set aside.
Stir butter in a medium saucepan over medium heat, swirling occasionally, until melted, deep golden brown, and dark brown bits form at the bottom of the pan (do not burn), 7–8 minutes. Pour into a medium bowl; let brown butter cool slightly.
Whisk flour, oats, baking powder, cinnamon, and salt in a large bowl; set aside. Whisk brown sugar, eggs, and vanilla in another large bowl until the mixture is smooth.
Slowly stream brown butter into brown sugar mixture, whisking constantly; whisk until well blended. Add pears to dry ingredients; toss to coat. Stir into brown sugar mixture (batter will be thick). Using a spatula, scrape batter into prepared pan. Smooth top. Scatter chilled topping over batter.
Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into the center comes out almost clean, with a few moist crumbs attached, 30–35 minutes. Transfer to a wire rack and let blondie cool completely in pan.
