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    PEAR AND CHERRY CRUMBLE WITH CINNAMON


    Source of Recipe


    "Nana" to Bubbe & Alex

    CRUMBLE TOPPING:
    1/2 cup all purpose flour
    1/4 cup each sugar and brown sugar
    1/2 tsp. each cinnamon and nutmeg
    5 tbs. butter, cut into small pieces

    21 oz can cherry pie filling
    1/3 cup sugar
    1 1/2 tbs. cornstarch
    1/4 tsp. each cinnamon and nutmeg
    1 1/2 tbs. lemon juice
    3 pears

    Heat oven to 425 degrees. Coat a 2 quart shallow baking dish with nonstick spray. CRUMBLE TOPPING: Place flour, sugars and spices in blender or food processor. Pulse to blend. Add butter, pulse until very coarse crumbs form. Pour cherry pie filling into baking dish. Mix sugar, cornstarch and spices in bowl until blended. Stir in lemon juice. Halve pears, cut into thick slices. Add to
    bowl, stir to coat. Spoon over cherries, pat topping over pears. Bake on a sheet of foil to catch dripping 45 min. or until topping is golden brown and pears are tender. Cool, refrigerate 8 hours. SERVE IN GLASS DESSERT DISHES WITH COFFEE. Makes 8 servings.*
 

 

 

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