- 1⁄3 C all-purpose flour
- 1⁄3 C brown sugar
- 4 t. granulated sugar
- 1⁄3 C regular oats
- Dash of salt
- 1⁄3 C chilled unsalted butter, cut into small pieces
- 6 large (about 2 lbs.) firm Anjou or Comice pears
- ¼ C dried cherries
- 1⁄8 t. cinnamon
- A little brandy to taste
- 1 T lemon juice
- 1-2 t. sugar
- Vanilla ice cream or whipped cream for topping
A wonderfully simple crisp made with pears and dried cherries that delivers fall flavors with every bite.
- Preheat oven to 375°.
- Make the topping: Lightly spoon flour into a dry measuring cup, leveling with a knife. Add sugars, oats, and salt and stir to combine. Add the butter into the mixture with your fingers or cut with a pastry cutter until it begins to hold together and look crumbly.
- Quarter, core, peel, and slice the pears into a bowl. Add dried cherries, cinnamon, a splash of brandy, lemon juice, and sugar—just enough to sweeten it. Toss to combine. Place the sliced pears in a shallow, unbuttered baking dish. Cover evenly with a layer of the topping.
- Bake in the oven until the pears are soft and the topping is browned all over (30 to 40 minutes). If the topping browns too quickly, cover loosely with foil and turn the heat down to 350°. Serve warm with vanilla ice cream or whipped cream.