Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel
A delightful fall dessert featuring juicy Bosc pears and tart dried cherries topped with a nutmeg-scented walnut streusel. This warm, comforting crisp is perfect served with whipped cream or vanilla ice cream.
Ingredients
- •1¼ cups all purpose flour
- •¾ cup sugar
- •1½ teaspoons ground nutmeg
- •¼ teaspoon salt
- •¾ cup unsalted butter
- •1½ cups coarsely chopped walnuts
- •½ cup sugar
- •¼ cup unsalted butter
- •¼ cup orange juice
- •2 teaspoons finely grated orange peel
- •1 teaspoon vanilla extract
- •¼ teaspoon salt
- •1½ cups dried tart cherries
- •4½ pounds ripe Bosc pears
- •to serve whipped cream or vanilla ice cream
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
15 min
- 3.
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.
60 min
