Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel

Ingredients

• 1.3 cups all purpose flour 
• 4.5 pounds bosc pears cored ripe peeled cut into 1-inch cubes ( 8 cups)
• 9 ounces cherries dried
• 1.5 teaspoons ground nutmeg 
• 0.3 cup orange juice 
• 2 teaspoons orange peel finely grated
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 0.3 cup butter unsalted room temperature ()
• 1 teaspoon vanilla extract 
• 12 servings whipped cream sweetened
• 1.5 cups walnuts coarsely chopped

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• glass baking pan

Directions

1. Whisk first 4 ingredients in medium bowl.
2. Add butter; rub in with fingertips until mixture begins to clump together.
3. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.
4. Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil.
5. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes.
6. Remove from heat and cool.
7. Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish.
8. Sprinkle streusel mixture over.
9. Bake until bubbling and golden, about 1 hour; cool.
10. Serve warm or at room temperature with whipped cream or ice cream.