Name: Pear And Sour Cherry Crisp With Oat-Hazelnut Topping
Yield: 4 servings
Ingredients: 1 cup rolled oats; 1 cup roughly chopped hazelnuts; 1/4 cup plus 1 Tbsp. packed light brown sugar; 4 tablespoons cold unsalted butter, cut into pieces; 1/4 teaspoon salt; 4 pears (about 2 lb. total), such as Bartlett, each cored and cut into 8 wedges; 1 1/2 cups pitted sour cherries, thawed if frozen or drained if canned; 1 teaspoon cornstarch; 1 tablespoon lemon juice; Whole-milk Greek yogurt and honey, for serving, optional

Servings: 4 persons

1 cup rolled oats
1 cup roughly chopped hazelnuts
1/4 cup plus 1 Tbsp. packed light brown sugar
4 tablespoons cold unsalted butter, cut into pieces
1/4 teaspoon salt
4 pears (about 2 lb. total), such as Bartlett, each cored and cut into 8 wedges
1 1/2 cups pitted sour cherries, thawed if frozen or drained if canned
1 teaspoon cornstarch
1 tablespoon lemon juice
Whole-milk Greek yogurt and honey, for serving, optional

1
Preheat oven to 375u00b0F. In a food processor, combine 1/2 cup each oats and hazelnuts; pulse until finely ground. Add 1/4 cup sugar, butter and salt and pulse until mixture resembles coarse meal. Stir in remaining oats and hazelnuts.
2
In a shallow 2-quart baking dish, combine pears, cherries, cornstarch, lemon juice and remaining 1 Tbsp. sugar; toss until fruit is evenly coated. Use your hands to squeeze crisp topping into clusters; scatter over fruit. Bake until fruit is bubbling and topping has browned, 40 to 45 minutes. Serve with yogurt and honey, if desired.

No nutritional information available.

No additional tips available.

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

Pear And Sour Cherry Crisp With Oat-Hazelnut Topping

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