Pear and Dried Cherry Scrunch Recipe

Name: Pear and Dried Cherry Scrunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 firm, ripe pears, such as Anjou or Bosc (about 4 pounds)peeled, cored and cut into 1-inch dice; 1 cup dried sour cherries (about 4 ounces); 1/2 cup light brown sugar; 3 tablespoons fresh orange juice; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated lemon zest; 1 teaspoon cinnamon; 4 tablespoons unsalted butter, cut into small pieces; 1 cup all-purpose flour; 1 cup quick-cooking oatmeal; 1 cup chopped walnuts (4 ounces); 1/2 cup light brown sugar; 1 stick (8 tablespoons) unsalted butter, cut into small pieces; Whipped cream, creme fraiche or vanilla ice cream, for serving

Servings: persons

8 firm, ripe pears, such as Anjou or Bosc (about 4 pounds)peeled, cored and cut into 1-inch dice
1 cup dried sour cherries (about 4 ounces)
1/2 cup light brown sugar
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon cinnamon
4 tablespoons unsalted butter, cut into small pieces
1 cup all-purpose flour
1 cup quick-cooking oatmeal
1 cup chopped walnuts (4 ounces)
1/2 cup light brown sugar
1 stick (8 tablespoons) unsalted butter, cut into small pieces
Whipped cream, creme fraiche or vanilla ice cream, for serving

1
Preheat the oven to 350 and butter a 9-by-13-inch baking dish or a 3-quart oval gratin dish.
2
In a large bowl, toss the pears with the dried sour cherries, brown sugar, orange juice, lemon juice, lemon zest and cinnamon.
3
Transfer the fruit to the prepared dish, making sure that the cherries are evenly distributed.
4
Dot with the butter.
5
In a medium bowl, combine the flour, oatmeal, walnuts, brown sugar and butter.
6
Rub the mixture between your fingers to form large crumbs.
7
Sprinkle the topping evenly over the fruit, lightly pressing it down.
8
Bake for about 50 minutes, or until the fruit is bubbling and tender when pierced and the top is crisp and browned.
9
(If after 40 minutes or so the top looks nicely browned, cover loosely with foil to finish cooking.)
10
Let the scrunch rest uncovered for at least 15 minutes before serving.
11
Serve warm with whipped cream, creme fraiche or vanilla ice cream.

823

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 14 ingredients. The key ingredients include: 8 firm, ripe pears, such as Anjou or Bosc (about 4 pounds)peeled, cored and cut into 1-inch dice, 1 cup dried sour cherries (about 4 ounces), 1/2 cup light brown sugar, 3 tablespoons fresh orange juice, and more.

Yes, Pear and Dried Cherry Scrunch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pear and Dried Cherry Scrunch

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