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.

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 21%
  • Fat: 6.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 4g
  • Carbohydrate: 53.3g
  • Fiber: 2.6g
  • Cholesterol: 21mg
  • Iron: 1.1mg
  • Sodium: 121mg
  • Calcium: 35mg


  • 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


  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.
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