Pear Cherry Crisp by Foodie’s Chef Laura Brennan

Name: Pear Cherry Crisp by Foodie’s Chef Laura Brennan
Ingredients: 1 ¾ cup all-purpose (AP) flour; ¾ cup almond flour; ¾ cup plus 2 tablespoons granulated sugar, divided; ½ teaspoon ground cinnamon; ½ teaspoon powdered ginger; ¼ teaspoon ground allspice; Pinch kosher salt; 2 sticks (½ pound) unsalted butter, chilled and cut into ¼ cubes; 2 tablespoons unsalted butter, softened, for buttering the baking dish; 1 ½ pounds fresh cherries; 6 or 7 overripe pears, 3-3 ½ pounds total weight; 2 tablespoons granulated sugar; 3 tablespoons crisp topping from above (measured out and set aside before adding the butter); 3-4 tablespoons sanding sugar; ¼ cup sliced almonds

foodiesmarkets.com

I had cherries and I had very, very, very ripe pears. I know that a cherry-plum or cherry-nectarine crisp is more common than a cherry-pear crisp, but I had these very ripe pears to use (as I have...

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Ingredients

1 ¾ cup all-purpose (AP) flour
¾ cup almond flour
¾ cup plus 2 tablespoons granulated sugar, divided
½ teaspoon ground cinnamon
½ teaspoon powdered ginger
¼ teaspoon ground allspice
Pinch kosher salt
2 sticks (½ pound) unsalted butter, chilled and cut into ¼ cubes
2 tablespoons unsalted butter, softened, for buttering the baking dish
1 ½ pounds fresh cherries
6 or 7 overripe pears, 3-3 ½ pounds total weight
2 tablespoons granulated sugar
3 tablespoons crisp topping from above (measured out and set aside before adding the butter)
3-4 tablespoons sanding sugar
¼ cup sliced almonds