Pears and Cherry Crisp
Preparation
40 MIN
Cooking
45 MIN
Servings
6

Pears and Cherry Crisp

Ingredients

    Crisp Topping

  • 1 cup (250 ml) coarsely chopped pecans
  • 1 cup (250 ml) quick-cooking rolled oats
  • 1/2 cup (125 ml) brown sugar
  • 1/2 cup (125 ml) unbleached all-purpose flour
  • 1/2 cup (125 ml) unsalted butter, melted

    Filling

  • 1/2 cup (125 ml) brown sugar
  • 1 tablespoon (15 ml) unbleached all-purpose flour
  • 7 Bartlett pears, peeled, cored and cut into 1/4-inch (1/2-cm) thick slices
  • 1 cup (250 ml) canned Morello cherries, drained, or fresh cherries, pitted

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Crisp Topping

  1. In a bowl, combine the dry ingredients. Add the butter and stir until the mixture is just moistened. Set aside.

Filling

  1. In a 20-cm (8-inch) square pan or a 2 litres (8 cups)-capacity baking dish, combine the brown sugar and flour. Add the fruits and toss to combine.
  2. Top with the crisp topping and bake for about 45 minutes or until the crisp is golden brown. Serve warm or cold. Serve with vanilla ice cream, if desired.

Note

If you choose to bake the crisp in six 250 ml (1 cup) ramekins, bake for 30 minutes at 190 °C (375 °F).