Lidia / lidiasitaly.com
When I saw this recipe for a pear crumble I knew I needed to make it. I added Marina's Ginger Pear Chutney and it was delicious. Enjoy!!
6 Tbsp. cold unsalted butter, cut into bits, plus more for baking dish
1 cup dried cherries
¼ cup brandy
6 firm Bosc pears, peeled, cored, and cut into1-inch chunks
¾ cup granulated white sugar
Grated zest and juice of 1 lemon
½ cup old-fashioned oats
½ cup all-purpose flour
½ cup light brown sugar, packed
¼ cup chopped blanched almonds
Pinch of kosher salt
Unsweetened whipped cream, for serving
½ to 1 cup Marina’s Pear Ginger Chutney
Preheat the oven to 375°F. Butter a 3-qt. baking dish ( a flat oval dish gives the best topping-to-fruit ratio).
Combine the cherries and brandy, and let macerate for 15-20 minutes.
In a large bowl, combine the soaked cherries, pears, white sugar, lemon zest, and juice. Spread in the baking dish.
In a food processor, combine the oats, flour, brown sugar, almonds, and salt. Pulse to combine, then drop in the butter pieces.
Pulse until the mixture forms clumps the size of peas. Sprinkle over the fruit, but don’t pack it down.
Bake until browned and bubbly, about 45 minutes.
Let cool on a rack for 15 minutes before serving warm. Top with Marina’s Pear Ginger Chutney and whipped cream.