Pear Crumble with Dried Tart Cherries and Almond Streusel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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The traditional pairing of almonds with cherries gets a triple dose with almond oil, almond paste, and chopped almonds. Ingredients:
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 |
Directions:
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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