LibreRecipes

Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel

Rating

Calories

498.0

Protein

5.0

Sodium

102.0

Fat

25.0

1 1/4 cups all purpose flour

3/4 cup sugar

1 1/2 teaspoons ground nutmeg

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature

1 1/2 cups coarsely chopped walnuts

1/2 cup sugar

1/4 cup (1/2 stick) unsalted butter, room temperature

1/4 cup orange juice

2 teaspoons finely grated orange peel

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups dried tart cherries (9 ounces)

4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)

Lightly sweetened whipped cream or vanilla ice cream

Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.
Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.
Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.