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

Recipe by Cooking Light November 2004


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10 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

270 calories; calories from fat 21%; fat 6.2g; saturated fat 0.6g; mono fat 3.4g; poly fat 1.1g; protein 4g; carbohydrates 53.3g; fiber 2.6g; cholesterol 21mg; iron 1.1mg; sodium 121mg; calcium 35mg.