Photo: Romulo Yanes; Styling: Megan Hedgpeth
This fruit crisp features a pear and cherry mixture topped with crumbly oat and hazelnut clusters.
How to Make It
Step 1
Preheat oven to 375°F. In a food processor, combine 1/2 cup each oats and hazelnuts; pulse until finely ground. Add 1/4 cup sugar, butter and salt and pulse until mixture resembles coarse meal. Stir in remaining oats and hazelnuts.
Step 2
In a shallow 2-quart baking dish, combine pears, cherries, cornstarch, lemon juice and remaining 1 Tbsp. sugar; toss until fruit is evenly coated. Use your hands to squeeze crisp topping into clusters; scatter over fruit. Bake until fruit is bubbling and topping has browned, 40 to 45 minutes. Serve with yogurt and honey, if desired.
