pear, dried cherry and chocolate chunk crisp

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Servs: 8

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  • add   1 teaspoon vanilla extract
  • add   1 tablespoon fresh lemon juice
  • add   4 pounds Anjou pears, peeled, cored, cut into 1/3-inch-thick slices
  • add   1 1/4 cups old-fashioned oats
  • add   1 teaspoon ground nutmeg
  • add   <B>Topping</B>
  • add   1/2 teaspoon ground nutmeg
  • add   <B>Filling</B>
  • add   1/2 teaspoon ground cinnamon
  • add   1 1/3 cups dried tart cherries
  • add   Vanilla frozen yogurt or ice cream
  • add   2 tablespoons all purpose flour
  • add   3/4 cup chopped almonds
  • add   3/4 cup all purpose flour
  • add   1 cup (packed) golden brown sugar
  • add   3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • add   1/2 cup sugar
  • add   6 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into small chunks
  • add   1/4 teaspoon salt


  1. For Topping
  2. Mix first 6 ingredients in large bowl. Add butter and rub in with fingertips until moist clumps form. Mix in nuts and chocolate. (Can be prepared 2 days ahead. Cover and refrigerate.)
  3. For Filling
  4. Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine all ingredients except frozen yogurt in large bowl; mix well.
  5. Transfer filling to dish. Sprinkle topping over. Baked until pears are tender and topping is golden and crisps, about 55 minutes. Cool at least 20 minutes. Serve with frozen yogurt or ice cream.

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