Recipes Pear and Dried Cherry Scrunch Be the first to rate & review! Beautiful Desserts By Charlie Palmer Charlie Palmer Instagram Charlie Palmer is an American chef, hospitality entrepreneur, hotelier, and author. He has built hotels and restaurants throughout the United States and was named among the James Beard Foundation's Who's Who of Food & Beverage in America in 1998. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 to 8 - Ingredients SCRUNCH 8 firm, ripe pears, such as Anjou or Bosc (about 4 pounds —peeled, cored and cut into 1-inch dice) 1 cup dried sour cherries (about 4 ounces) ½ cup light brown sugar 3 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon zest 1 teaspoon cinnamon 4 tablespoons unsalted butter (cut into small pieces) TOPPING 1 cup all-purpose flour 1 cup quick-cooking oatmeal 1 cup chopped walnuts (4 ounces) ½ cup light brown sugar 1 stick unsalted butter (8 tablespoons cut into small pieces) Whipped cream, crème fraîche or vanilla ice cream (for serving) Directions Preheat the oven to 350° and butter a 9-by-13-inch baking dish or a 3-quart oval gratin dish. In a large bowl, toss the pears with the dried sour cherries, brown sugar, orange juice, lemon juice, lemon zest and cinnamon. Transfer the fruit to the prepared dish, making sure that the cherries are evenly distributed. Dot with the butter. In a medium bowl, combine the flour, oatmeal, walnuts, brown sugar and butter. Rub the mixture between your fingers to form large crumbs. Sprinkle the topping evenly over the fruit, lightly pressing it down. Bake for about 50 minutes, or until the fruit is bubbling and tender when pierced and the top is crisp and browned. (If after 40 minutes or so the top looks nicely browned, cover loosely with foil to finish cooking.) Let the scrunch rest uncovered for at least 15 minutes before serving. Serve warm with whipped cream, crème fraîche or vanilla ice cream. Rate it Print