Apple, pear and dried cherry almond crisp

December 3, 2008

MAKES 6 TO 8 SERVINGS

� cup dried Bing cherries

3 medium pears (Anjou), peeled, cored and cut into 1�-inch pieces

3 medium Gala apples, peeled, cored and cut into 1�-inch pieces

� cup all-purpose flour

1/4 cup sugar

1 cup creme fraiche

TOPPING:

1/3 cup brown sugar

3/4 cup all-purpose flour

1/4 cup finely ground almonds

� teaspoon salt

1 teaspoon pumpkin pie spice

1 teaspoon finely chopped lemon zest

1 teaspoon vanilla

� cup melted butter

Preheat the oven to 375 degrees. Place the cherries in boiling water for 10 minutes to plump them. Drain and reserve.

In a mixing bowl mix together the fruit, flour and sugar until the fruit is well coated. Transfer to an 8-by-10-inch or a 9-by-12-inch greased gratin pan or baking dish.

Spread the creme fraiche evenly over the fruit mixture.

In a mixing bowl combine the brown sugar, flour, almonds, salt, pumpkin pie spice and lemon zest, and mix together. Add the vanilla and melted butter and mix until it becomes a soft dough.

Crumble the mixture your fingers evenly over the fruit. Bake for 55 minutes or until the top is golden brown and completely cooked through. Let rest 10 minutes and then serve.

Nutrition facts per serving: 526 calories, 27 g fat, 15 g saturated fat, 57 mg cholesterol, 71 g carbohydrates, 6 g protein, 548 mg sodium, 6 g fiber