Pear, Cherry & Apricot Crisp

Pear, Cherry & Apricot Crisp
Photo by Ben Fink

Ingredients

  • 1 cup (5 oz.) dried cherries
  • ½ lb. (16 Tbs.) unsalted butter, cubed and chilled
  • Butter for the ramekins
  • ¼ cup flour
  • 1 tsp. ground cinnamon
  • ½ lemon, juiced
  • 7 ripe yet firm pears (I like Anjou), peeled, cored, and cut into 1-inch dice
  • + 7 more ingredients
    • ½ cup orange juice
    • 1 cup sugar
    • 1 cup (7 oz.) dried apricots, halved
    • 3 clementines (or small navel oranges), peeled and sectioned
    • 6-¾ oz. (1-½ cups) flour
    • ½ cup sugar
    • ¾ cup rolled oats

In an electric mixer fitted with a paddle, combine all the topping ingredients and mix on low speed until large crumbs form and just begin to turn pale yellow. Refrigerate or freeze in an airtight container.

View full recipe at Fine Cooking

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