Pear, Cherry & Apricot Crisp

Pear, Cherry & Apricot Crisp
Photo by Ben Fink

Ingredients

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

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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