PEAR AND DRIED CRANBERRY CRISP WITH COCONUT-ALMOND TOPPING

Serve the crisp warm, topped with vanilla ice cream.

Topping
3/4 cup all purpose flour
1/4 cup packed dark brown sugar
1/4 teaspoon ground cinnamon
7 tablespoons chilled butter, cut into pieces
3/4 cup shredded sweetened coconut
2/3 cup sliced almonds (about 2 3/4 ounces)

Fruit
3 1/2 pounds pears, peeled, cored, cut into 1/2-inch-thick wedges
1 cup dried cranberries or raisins
2/3 cup packed dark brown sugar
2 tablespoons all purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons (1/4 stick) butter
Vanilla ice cream

For Topping:

Mix flour, sugar, and ground cinnamon in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form.
For Fruit:
Preheat oven to 375° F. Butter 13 x 9×2-inch glass baking dish. Toss pears, cranberries, sugar, flour and cinnamon in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream
Category: Desserts
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