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

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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