Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel

Name: Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 1¼ cups all purpose flour; ¾ cup sugar; 1½ teaspoons ground nutmeg; ¼ teaspoon salt; ¾ cup unsalted butter; 1½ cups coarsely chopped walnuts; ½ cup sugar; ¼ cup unsalted butter; ¼ cup orange juice; 2 teaspoons finely grated orange peel; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1½ cups dried tart cherries; 4½ pounds ripe Bosc pears; to serve whipped cream or vanilla ice cream

A delightful fall dessert featuring juicy Bosc pears and tart dried cherries topped with a nutmeg-scented walnut streusel. This warm, comforting crisp is perfect served with whipped cream or vanilla ice cream.

8 servings

1 hr 25 min

Published October 4, 2025

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Ingredients

•1¼ cups all purpose flour
•¾ cup sugar
•1½ teaspoons ground nutmeg
•¼ teaspoon salt
•¾ cup unsalted butter
•1½ cups coarsely chopped walnuts
•½ cup sugar
•¼ cup unsalted butter
•¼ cup orange juice
•2 teaspoons finely grated orange peel
•1 teaspoon vanilla extract
•¼ teaspoon salt
•1½ cups dried tart cherries
•4½ pounds ripe Bosc pears
•to serve whipped cream or vanilla ice cream

Cooking Instructions

1.
Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.
10 min
2.
Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.
15 min
3.
Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.
60 min

Ingredients

•1¼ cups all purpose flour

•¾ cup sugar

•1½ teaspoons ground nutmeg

•¼ teaspoon salt

•¾ cup unsalted butter

•1½ cups coarsely chopped walnuts

•½ cup sugar

•¼ cup unsalted butter

•¼ cup orange juice

•2 teaspoons finely grated orange peel

•1 teaspoon vanilla extract

•¼ teaspoon salt

•1½ cups dried tart cherries

•4½ pounds ripe Bosc pears

•to serve whipped cream or vanilla ice cream

Cooking Instructions

Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.

10 min

Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.

15 min

Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.

60 min