Pear, Cherry & Apricot Crisp

Pear, Cherry & Apricot Crisp
Photo by Ben Fink

Ingredients

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