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Pear Crumble with Dried Tart Cherries and Almond Streusel

Yield 10 servings
The traditional pairing of almonds with cherries gets a triple dose with almond oil, almond paste, and chopped almonds.

Ingredients

  • Filling:
  • 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
  • Topping:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.