Pear And Dried-Cherry Crisp With Nutmeg-Walnut Streusel
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 cup
Sugar1.5 tsps
Ground Nutmeg1 tsp
Salt1.5 cups
Walnut (coarsely chopped)1 cup
Orange Juice2 tsps
Orange Peel (finely grated)1 tsp
Vanilla Extract1.5 cups
Dried Tart Cherries (9 ounces)Directions:
1
For streusel: Whisk first 4 ingredients in medium bowl
2
Add butter; rub in with fingertips until mixture begins to clump together
3
Mix in walnuts
4
DO AHEAD Can be made 1 day ahead
5
Cover; chill
6
Whisk first 4 ingredients in medium bowl
7
Add butter; rub in with fingertips until mixture begins to clump together
8
Mix in walnuts
9
DO AHEAD Can be made 1 day ahead
10
Cover; chill
11
For filling: Place first 6 ingredients in medium skillet
12
Stir over medium-high heat until sugar dissolves and mixture comes to boil
13
Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes
14
Remove from heat and cool
15
Preheat oven to 375°F
16
Generously butter 13x9x2-inch glass baking dish
17
Toss pears and dried cherry mixture in large bowl; spread in baking dish
18
Sprinkle streusel mixture over
19
Bake until bubbling and golden, about 1 hour; cool
20
Serve warm or at room temperature with whipped cream or ice cream
21
Place first 6 ingredients in medium skillet
22
Stir over medium-high heat until sugar dissolves and mixture comes to boil
23
Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes
24
Remove from heat and cool
25
Preheat oven to 375°F
26
Generously butter 13x9x2-inch glass baking dish
27
Toss pears and dried cherry mixture in large bowl; spread in baking dish
28
Sprinkle streusel mixture over
29
Bake until bubbling and golden, about 1 hour; cool
30
Serve warm or at room temperature with whipped cream or ice cream