Pear and dried cherry crisp with coconut-almond topping

1 servings

Ingredients

Quantity Ingredient
¾ cup All purpose flour
¼ cup Packed dark brown sugar
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
7 tablespoons Chilled butter; cut into pieces
¾ cup Shredded sweetened coconut
⅔ cup Sliced almonds; (about 2 3/4 ounces)
3½ pounds Pears; peeled, cored, cut
; into 1/2-inch-thick
; wedges
1⅓ cup Dried tart cherries or raisins
⅔ cup Packed dark brown sugar
2 tablespoons All purpose flour
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
2 tablespoons Butter; (1/4 stick)
Vanilla ice cream

Directions

TOPPING

FRUIT

For Topping: Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead.

Cover and refrigerate.)

For Fruit: Preheat oven to 375 F. Butter 13 x 9x2-inch glass baking dish.

Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream.

Serves 8.

Bon Appetit November 1994

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Converted by MM_Buster v2.0l.

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