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APPLE, PEAR AND DRIED CHERRY ALMOND CRIS




Source of Recipe


Columbus Dispatch


Makes 6 to 8 servings

Vary this recipe by using only apples or pears, or using dried tart cherries or dried cranberries instead of the Bing cherries. Try substituting pecans for the almonds. Omit the layer of creme fraiche for a lighter version. The crisp can be prepared 8 hours ahead, covered and kept at room temperature. Reheat in a 375-degree oven for 10 minutes before serving. This recipe is originally from Keep it Simple, a regular column in the Dispatch Food section. Want to see a demonstration of this recipe? Check it out on DispatchKitchen.com.

Filling:

1/2 cup dried Bing cherries

3 medium pears, peeled, cored, cut into 11/2-inch pieces

3 medium apples, peeled, cored, cut into 11/2-inch pieces

1/2 cup all-purpose flour

1/4 cup sugar

1 cup creme fraiche (optional)

Topping:

1/3 cup brown sugar

3/4 cup all-purpose flour

1/4 cup finely ground almonds

1/2 teaspoon salt

1 teaspoon pumpkin-pie spice

1 teaspoon finely chopped lemon zest

1 teaspoon vanilla

1/2 cup melted butter

Vanilla ice cream (optional)

Preheat the oven to 375 degrees. Grease an 8-by-10-inch or 9-by-12-inch baking dish.

To make filling: Place the cherries in boiling water for 10 minutes to plump them. Drain.

In a mixing bowl, combine the fruit, flour and sugar until the fruit is well-coated. Transfer to prepared dish. If using creme fraiche, spread evenly over the fruit mixture.

To make the topping: In a mixing bowl, combine the brown sugar, flour, almonds, salt, pumpkin-pie spice and lemon zest, and mix together. Add the vanilla and melted butter and mix until it becomes a soft dough.

Crumble the mixture in your fingers evenly over the fruit. Bake for 55 minutes or until the top is golden brown and the fruit is tender. Cool 10 minutes. Serve with vanilla ice cream if desired.

PER SERVING: 454 calories; 6 g protein; 67 g carbohydrates; 6 g fiber; 18 g fat (11 g saturated); 51 mg cholesterol; 163 mg sodium