Pear Crumble with Dried Tart Cherries and Almond Streusel

The traditional pairing of almonds with cherries gets a triple dose with almond oil, almond paste, and chopped almonds.


10 servings

Recipe from

Cooking Light

Nutritional Information

Calories 270
Caloriesfromfat 21 %
Fat 6.2 g
Satfat 0.6 g
Monofat 3.4 g
Polyfat 1.1 g
Protein 4 g
Carbohydrate 53.3 g
Fiber 2.6 g
Cholesterol 21 mg
Iron 1.1 mg
Sodium 121 mg
Calcium 35 mg


3/4 cup dried cherries
1/2 cup apple cider
2 1/2 pounds ripe pears, peeled and chopped (about 7 pears)
2 tablespoons sugar
2 tablespoons all-purpose flour
Cooking spray
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup sugar
1/4 cup toasted almonds, finely chopped
1/2 teaspoon salt
2 tablespoons almond paste
2 tablespoons almond oil
3 tablespoons honey
1 large egg yolk, lightly beaten


Preheat oven to 375°.

To prepare filling, combine cherries and cider in a small saucepan; bring to a boil. Remove from heat. Cover; let stand 10 minutes or until cherries are soft. Drain. Combine cherries and pears in a bowl. Sprinkle with 2 tablespoons sugar and 2 tablespoons flour; toss gently to coat. Spoon filling into an 11 x 7-inch baking dish coated with cooking spray.

To prepare topping, lightly spoon 3/4 cup all-purpose flour and whole wheat pastry flour into dry measuring cups; level with a knife. Combine flours, 1/4 cup sugar, almonds, and salt in a large bowl, stirring with a whisk. Cut in almond paste with a pastry blender or 2 knives until mixture resembles coarse meal. Combine oil, honey, and egg yolk, stirring with a whisk. Add to flour mixture; stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 375° for 35 minutes or until golden and bubbly.

Jennifer Martinkus,

Cooking Light

November 2004
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