Pear and Sour Cherry Crisp

Ingredients and Weight:

• 2 pounds Bosc pears, peeled, cored, and sliced
• 1 pound frozen sour cherries, thawed
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon grated nutmeg
• 1/2 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup chopped walnuts
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/2 cup whipping cream

Preparation Time:

• 15 minutes

Cooking Time:

• 40 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the pears, sour cherries, granulated sugar, brown sugar, cinnamon, cardamom, and nutmeg.
3. In a separate bowl, combine the oats, flour, walnuts, and butter. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Pour the pear mixture into a 9x13-inch baking dish. Sprinkle the crumb mixture evenly over the fruit.
5. Drizzle the whipping cream over the crumb topping.

Nutritional Information:

• Calories: 320 per serving
• Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 110mg
• Carbohydrates: 46g
• Dietary Fiber: 4g
• Protein: 3g

Dish Characteristics:

• Sweet and tart
• Crisp and crumbly topping
• Warm and comforting

User Comments:

• "This crisp is absolutely delicious! The combination of pears and cherries is perfect, and the crumb topping is amazing."
• "I've made this crisp several times now, and it always turns out great. It's so easy to make and everyone loves it."
• "I served this crisp with vanilla ice cream, and it was the perfect dessert for a cold night."

Special Precautions and Tips:

• If you don't have sour cherries, you can substitute frozen cranberries or raspberries.
• To make the crisp ahead of time, prepare the filling and crumb topping, but do not bake. Store the components separately in the refrigerator for up to 24 hours. When ready to bake, preheat the oven and assemble the crisp. Bake for an additional 10-15 minutes, or until the filling is bubbling and the topping is golden brown.