• 6servings

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsC, D
MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Filling:

  3. 8 ripe Bosc pears, peeled, cored and diced

  4. 1 cup dried sour cherries

  5. 3 tbsp. orange juice

  6. 2 tbsp. lemon juice

  7. 1 tsp. finely grated lemon peel

  8. 1 tsp. ground cinnamon

  9. 4 tbsp. cold butter, diced

  10. Topping:

  11. 1 cup all purpose flour

  12. 1 cup quick cooking oatmeal

  13. 1 cup chopped walnuts

  14. 1/2 cup brown sugar

  15. 1/2 cup cold butter, diced

Instructions Jump to Ingredients ↑

  1. For the Filling:

  2. Preheat oven to 350 degrees. Butter a 9x13 inch baking dish. Toss together the pears, dried cherries, brown sugar, orange juice, lemon juice, lemon peel and cinnamon in a large bowl. Transfer pear mixture to the prepared dish and dot top with butter.

  3. For the Topping:

  4. Combine the flour, oatmeal, walnuts, brown sugar and butter in a medium bowl. Rub mixture with your fingers to form large crumbs. Sprinkle the topping evenly over the fruit and press down lightly. Bake scrunch about 50 minutes until filling is tender and bubbly and topping is crisp and browned. Transfer scrunch to a rack and cool at least 15 minutes before serving. Serve warm or at room temperature.


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