Pear, Cherry & Apricot Crisp

Pear, Cherry & Apricot Crisp
Photo by Ben Fink

Ingredients

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

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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