Pear, Cherry & Apricot Crisp

Pear, Cherry & Apricot Crisp
Photo by Ben Fink

Ingredients

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

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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