Pear-Cherry Crisp With Lemon Cream

Who can resist an old-fashioned crisp? The lemon-honey cream adds the crowning touch!

Ingredients

Filling:
10 firmly ripe pears, peeled, cored, cut into 1/4-inch thick slices
1 cup dried tart cherries or any dried berries
2 1/2 tablespoons fresh lemon juice
2 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons lemon peel, finely grated
Topping
5 tablespoons unsalted butter, room temperature
3/4 cup flour
3/4 cup old-fashioned or quick-cooking oats
3/4 cup brown sugar
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
Lemon-Honey Cream
1 cup whipping cream
3 teaspoons fresh lemon juice
3 tablespoons GOLDEN BLOSSOM HONEY

Directions

Filling:
In a large bowl, combine all ingredients and toss to blend. Pour into 13X9X2-inch glass baking dish. Set aside.

Preheat oven to 375°.

Topping:
In a medium bowl, cut butter into flour until mixture resembles coarse meal. Add remaining ingredients and mix until crumbly.

Sprinkle topping evenly over filling. Press down lightly. Bake until pears are soft and topping is golden, about 40 minutes. Serve with Lemon-Honey Cream.

Lemon-Honey Cream:
Whisk whipping cream and lemon juice in bowl until slightly thickened. Stir in honey.

Serves: 6-8


golden blossom honey product