Pear and Cherry Crisp

Adapted from Bon Appetit. I had a bunch of beautiful pears on hand and thought “Crisp! I want to make a crisp!” This recipe originally called for pears and cranberries, but I substituted cherries instead because I could not find fresh or frozen cranberries this time of year. It was still amazing. Make sure the butter in the recipe is frozen just from the freezer. I used it from the fridge, and I don’t think the topping came out crispy enough. Enjoy!
Jill B
Serve this quick treat with heavy cream or vanilla ice cream.
Yield: Serves 6
Ingredients:
Topping
1 cup unbleached all purpose flour
2/3 cup firmly packed golden brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Filling
7 large firm ripe pears (about 3 1/2 pounds), peeled, cored, cut lengthwise into eighths
1 cup fresh or frozen cherries
1/2 cup sugar
2 tablespoons unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
For topping:
Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.

For filling:
Position rack in center of oven and preheat to 350°F. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.
Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.