Pear and Cherry Crisp

1 (16 oz.) package frozen unsweetened pitted tart red cherries
thawed and drained (set juice aside)
or 1 (16 oz.) can pitted tart red cherries (water packed)
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon orange zest
½ teaspoon ground cinnamon
3 to 4 medium pears, peeled, cored, and thinly sliced (3 cups total)
1½ cup granola or streusel
2 tablespoons butter, melted
Vanilla ice cream (optional)

Preheat oven to 375 degrees. If using canned cherries, drain cherries, reserving ½ cup of the juice. In a large mixing bowl, combine frozen or canned cherries and reserved juice; add sugar and toss to coat. Let stand for 5 minutes.

In a small bowl, combine flour, orange zest, and cinnamon. Sprinkle over cherries and toss to mix. Add sliced pears and toss to mix. Transfer mixture to an ungreased 2-quart square baking dish. Combine granola and butter and sprinkle over filling. Bake about 30 minutes, or until pears are tender. If necessary, to prevent overbrowning, cover with foil the last 5 to 10 minutes. Serve warm with ice cream. Serves 8.

Note: Canned sliced pears can be used in place of fresh pears, if desired.

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