Pear And Dried-Cherry Custard Crisp Recipe

Name: Pear And Dried-Cherry Custard Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all purpose flour; 6 tablespoons (packed) golden brown sugar; 1/4 cup pecans, ground in processor; 1 teaspoon ground cinnamon; 1 teaspoon finely grated lemon peel; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted; 1 teaspoon vanilla extract; 2 large eggs; 1 cup creme fraiche; 1 teaspoon vanilla extract; 1 tablespoon all purpose flour; 3 1/2 pounds firm but ripe Bosc pears, peeled, cored, cut into 1 1/2-inch chunks (about 8 cups); 1 cup dried tart cherries (about 6 ounces); 2 tablespoons fresh lemon juice; 1/3 cup all purpose flour; 1/2 cup baker's sugar (superfine sugar) or regular sugar; 2 1/2 teaspoons finely grated lemon peel; French vanilla ice cream

Servings: persons

3/4 cup all purpose flour
6 tablespoons (packed) golden brown sugar
1/4 cup pecans, ground in processor
1 teaspoon ground cinnamon
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs
1 cup creme fraiche
1 teaspoon vanilla extract
1 tablespoon all purpose flour
3 1/2 pounds firm but ripe Bosc pears, peeled, cored, cut into 1 1/2-inch chunks (about 8 cups)
1 cup dried tart cherries (about 6 ounces)
2 tablespoons fresh lemon juice
1/3 cup all purpose flour
1/2 cup baker's sugar (superfine sugar) or regular sugar
2 1/2 teaspoons finely grated lemon peel
French vanilla ice cream

1
Mix first 6 ingredients in medium bowl. Add melted butter and vanilla extract; stir with fork until soft crumbly dough forms. (Can be made up to 6 hours ahead. Cover; let stand at room temperature.)
2
Whisk eggs in medium bowl to blend. Whisk in creme fraiche and vanilla. Sift in flour; whisk until smooth. (Can be made up to 6 hours ahead. Cover and chill; rewhisk before using.)
3
Preheat oven to 375u00b0F. Generously butter 13x9x2-inch oval ceramic or glass baking dish. Combine pears, cherries, and lemon juice in large bowl; toss to blend. Mix flour, sugar, and lemon peel in small bowl. Add to pear mixture and toss to blend. Transfer pear mixture to prepared dish, pressing slightly with rubber spatula to form even layer. (Can be made up to 1 hour ahead; let stand at room temperature.)
4
Pour custard evenly over pear mixture. Using fingertips, crumble topping evenly over. Bake until pears are tender and topping is deep golden, about 55 minutes. Remove from oven and let stand 10 minutes. Serve warm or at room temperature, with ice cream.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup all purpose flour, 6 tablespoons (packed) golden brown sugar, 1/4 cup pecans, ground in processor, 1 teaspoon ground cinnamon, and more.

Yes, Pear And Dried-Cherry Custard Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear And Dried-Cherry Custard Crisp

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