Pear Crisp With Dried Sour Cherries Recipe

Name: Pear Crisp With Dried Sour Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried sour cherries; Water or fruity red wine, such as a Zinfandel, to cover; 8 ripe pears, (about 2 1/2 pounds), peeled, cored, and sliced (5 cups); 1/2 cup granulated sugar; 1 1/4 cups all-purpose flour; 1/3 cup plus 1 tablespoon coarsely ground toasted almonds; 1/4 cup firmly packed dark brown sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 8 tablespoons 1 stick) unsalted butter, melted and cooled to room temperature

Servings: persons

1
The day before you make the crisp, put the cherries in a small saucepan. Add enough water or wine (or a combination) to cover them by 2 inches. Bring the mixture to a simmer over medium heat, then turn off the heat and let cool. Let the cherries soak overnight in the refrigerator, or for at least 8 hours, until they are plump and soft. Drain the cherries, reserving the juice.
2
In a large bowl, combine the pears, drained cherries, and 1/4 cup of the granulated sugar and toss well. Mix in 1/2 cup of the cherry soaking liquid (or whatever cherry soaking liquid is left plus enough water to make 1/2 cup). Let the mixture stand for 30 minutes.
3
Preheat oven to 375u00b0F. In a large bowl, whisk together the remaining 1/4 cup of granulated sugar, the flour, almonds, brown sugar, cinnamon, and nutmeg. Slowly drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together in a ball. Break up any large crumbs with your fingers. The crumbs should be smaller than 1 inch in size (otherwise they won't cook all the way through).
4
Spoon the fruit into a 2-quart baking dish. Evenly sprinkle the crumbs on top of the fruit. Bake the crisps until the filling is bubbling and the topping is browned, 45 to 50 minutes. Serve hot or room temperature.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup dried sour cherries, Water or fruity red wine, such as a Zinfandel, to cover, 8 ripe pears, (about 2 1/2 pounds), peeled, cored, and sliced (5 cups), 1/2 cup granulated sugar, and more.

Yes, Pear Crisp With Dried Sour Cherries 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.

That's it — enjoy your meal!

Pear Crisp With Dried Sour Cherries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions