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Pear, Cherry & Apricot Crisp – From Cooking.com — I want to try this with brown rice flour ( I made my own flour)


Pear, Cherry & Apricot Crisp

Source: Fine Cooking – Issue No. 29

Pear, Cherry & Apricot Crisp Recipe at Cooking.com

Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  Serves twelve.

You can bake this autumn fruit crisp in individual ramekins or in one large baking dish.


For the Crisp Topping:

1 1/2 cups flour

1 cup sugar

3/4 cup rolled oats

1/2 pound (16 tablespoons) unsalted butter, cubed and chilled

For the Filling:

7 ripe yet firm pears (I like Anjou), peeled, cored, and cut into 1-inch dice

clementines (or small navel oranges), peeled and sectioned

1 cup dried cherries

1 cup dried apricots, halved

1/2 cup orange juice

1/2 lemon, juiced

1/2 cup sugar

1 teaspoon ground cinnamon

1/4 cup flour

Butter for the ramekins

Make Festive Fudge-Bottom Candy Crunch Pie


In an electric mixer fitted with a paddle, combine all the topping ingredients and mix on low speed until large crumbs form and just begin to turn pale yellow. Refrigerate or freeze in an airtight container.

Heat the oven to 375 degrees F.

In a large bowl, mix the pears, clementines, dried cherries, dried apricots, orange juice, lemon juice, sugar, and cinnamon. Sprinkle in the flour and mix well with a rubber spatula. Let stand for 10 min. Lightly grease 12 ramekins (about 1-cup capacity) with butter. Divide the fruit mixture among the ramekins and generously sprinkle the topping to cover the fruit. Put the ramekins on 1 large or 2 small baking sheets. Bake until the topping is golden brown and the filling is bubbling slightly, 40 to 45 min. Remove from the oven and leave at room temperature.

Reheat the crisps at 300 degrees F until hot, about 20 min. Serve warm with a scoop of vanilla or ginger ice cream.

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