Recipe information
Yield
Serves 8
Ingredients
Topping
1 1/4 cups old-fashioned oats
1 cup (packed) golden brown sugar
3/4 cup all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup chopped almonds
6 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into small chunks
Filling
4 pounds Anjou pears, peeled, cored, cut into 1/3-inch-thick slices
1 1/3 cups dried tart cherries
1/2 cup sugar
2 tablespoons all purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Vanilla frozen yogurt or ice cream
Preparation
For Topping
Step 1
Mix first 6 ingredients in large bowl. Add butter and rub in with fingertips until moist clumps form. Mix in nuts and chocolate. (Can be prepared 2 days ahead. Cover and refrigerate.)
For Filling
Step 2
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine all ingredients except frozen yogurt in large bowl; mix well.
Step 3
Transfer filling to dish. Sprinkle topping over. Baked until pears are tender and topping is golden and crisps, about 55 minutes. Cool at least 20 minutes. Serve with frozen yogurt or ice cream.
