Post Eagle Newspaper


Nov 29, 2023

45°F, few clouds
New Jersey

Time Now


Tart Cherry & Bosc Pear Crisp


Tart Cherry & Bosc Pear Crisp

1 (16 oz.) can pitted tart red cherries (water pack)
1/2 c. sugar
2 T. King Arthur unbleached flour
1 tsp. finely shredded orange peel
1/2 tsp. ground cinnamon
4 medium Bosc pears (peeled, cored, and sliced thin, 3 c.)
1 1⁄2 c. granola
2 T. Margarine or butter, melted

Drain cherries, reserving 1/2 c. juice.
In a large mixing bowl, combine cherries, juice; add sugar and toss to coat. Set aside for 5 minutes.
In a small bowl, stir together flour, orange peel, and cinnamon; sprinkle over cherries. Toss to mix. Add pears; toss to mix. Transfer mixture to an ungreased 2 qt. square baking dish; set aside. Combine granola and margarine; sprinkle atop filling. Bake 375˚ 1/2 hour or until pears are tender, covering with foil and the last 10 minutes to prevent over-browning.
Serve warm.

Submitted by Manya “Dybicz” Lewandowski[/print_this]