Pear and Cherry Crumble

American Heart Association
  • Yield: 8 servings


Ingredients for the fruit:
-- Cooking spray
-- Juice of one lemon
5 to 6-- fresh pears, the riper the better
1cup dried cherries
-- Zest of one lemon
1/2cup pear juice (may substitute apple juice)
2tablespoons honey
1teaspoon almond extract
1teaspoon vanilla extract
1/4teaspoon ground cardamom
1/2teaspoon ground cinnamon
1tablespoon flour
Ingredients for the topping:
1cup vanilla granola
3tablespoons flour
1/2cup brown sugar
1/4cup sliced almonds
1/2teaspoon ground cinnamon
1/4teaspoon ground allspice
1/4cup trans fat free margarine spread


  1. For the fruit: Preheat the oven to 375F. Lightly spray a 9-inch baking dish with cooking spray. Line a rimmed baking sheet with aluminum foil and set aside. 
  2. Fill a large bowl halfway with cold water and the juice of one lemon. Cut the stems off the pears and peel them, placing each one in the acidulated water as you do so.
  3. Then, cut the pears into halves, core and seed and cut them into 1-inch-thick lengthwise slices or chunks, returning each sliced pear to the lemon water until the job is completed.
  4. Drain the cut pears in a colander and return them to the mixing bowl. Add the cherries, lemon zest, pear or apple juice, honey, flavorings, spices, and one tablespoon of flour to the fruit and stir to mix everything well.
  5. Let the fruit macerate for 15 minutes; then place it in the prepared baking dish.
  6. For the topping: Place the granola, flour, brown sugar, almonds, and spices in a large mixing bowl and toss them together lightly. Add the margarine spread and use your hands to work the spread into the dry ingredients until blended but crumbly. Spread the topping over the pears.
  7. Place the dish on the foil-lined baking sheet and bake the crumble for 30 to 35 minutes, until the top is golden brown and the juices are bubbling and translucent. Serve warm.

Recipe courtesy David Hagedornfor the American Heart Association.

Nutritional Info *per serving

  • Calories 289
  • Fat 4g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 0mg
  • Sodium 69mg
  • Carbohydrate 62mg
  • Fiber 6g
  • Sugars 41g
  • Protein 3g
  • Trans Fat 0g