Pear, Cherry & Apricot Crisp

Pear, Cherry & Apricot Crisp
Photo by Ben Fink

Ingredients

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

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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