This version of a crumble has a hearty -fall--and--winter feel, but it can be made with any other seasonal fruits as well. The dried cherries give great flavor and texture to the filling, while the oats give a nutty crunch to the crumble.
- 6 Tbsp cold unsalted butter, cut into bits, plus more for the baking dish
- Pinch kosher salt
- 0.25 cup chopped blanched almonds
- 0.5 packed cup light brown sugar
- 0.5 cup all-purpose flour
- 0.5 cup old fashioned oats
- Grated zest and juice of 1 lemon
- 0.75 cup granulated white sugar
- 6 firm Bosc pears, peeled, cored and cut into -1-inch chunks
- 0.25 cup brandy
- 1 cup dried cherries
- Unsweetened whipped cream, for serving
- Preheat the oven to 375 degrees F. Butter a -3--quart baking dish (a flat oval dish gives the best -topping--to--fruit ratio). Combine the cherries and brandy, and let macerate for 15 to 20 minutes.
- In a large bowl, combine the soaked cherries, pears, white sugar, lemon zest, and juice. Spread in the baking dish.
- In a food processor, combine the oats, flour, brown sugar, almonds, and salt. Pulse to combine, then drop in the butter pieces. Pulse until the mixture forms clumps the size of peas. Sprinkle over the fruit, and don’t pack it down.
- Bake until browned and bubbly, about 45 minutes. Let cool on a rack for 15 minutes before serving warm with whipped cream.
Image Credit: Lidia Bastianich