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Pear, Cherry & Apricot Crisp

Ben Fink

Servings: twelve.

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


For the crisp topping:

  • 6-3/4 oz. (1-1/2 cups) flour
  • 1 cup sugar
  • 3/4 cup rolled oats
  • 1/2 lb. (16 Tbs.) unsalted butter, cubed and chilled

For the filling:

  • 7 ripe yet firm pears (I like Anjou), peeled, cored, and cut into 1-inch dice
  • 3 clementines (or small navel oranges), peeled and sectioned
  • 1 cup (5 oz.) dried cherries
  • 1 cup (7 oz.) dried apricots, halved
  • 1/2 cup orange juice
  • 1/2 lemon, juiced
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1/4 cup flour
  • Butter for the ramekins

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 170
  • Fat (g): 18
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 45
  • Sodium (mg): 25
  • Carbohydrates (g): 86
  • Fiber (g): 6
  • Protein (g): 5


Up to four days ahead

  • 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.

One day ahead

  • Heat the oven to 375°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 minutes. 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 minutes. Remove from the oven and leave at room temperature.

On the day of serving

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


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