You are here: Home » Recipes » Pear and Cherry Crumble Pear and Cherry Crumble Recipe by American Heart Association Yield 8 servings This is a good way to “sneak” heart-healthy whole grains and nuts into the diet via an irresistible dessert. American Heart Association PrintEmail Ingredients Ingredients for the fruit: -- Cooking spray -- Juice of one lemon5 to 6 -- fresh pears, the riper the better1 cup dried cherries -- Zest of one lemon1/2 cup pear juice (may substitute apple juice)2 tablespoons honey1 teaspoon almond extract1 teaspoon vanilla extract1/4 teaspoon ground cardamom1/2 teaspoon ground cinnamon1 tablespoon flourIngredients for the topping:1 cup vanilla granola3 tablespoons flour1/2 cup brown sugar1/4 cup sliced almonds1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice1/4 cup trans fat free margarine spread Instructions 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. 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. 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. 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. Let the fruit macerate for 15 minutes; then place it in the prepared baking dish. 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. 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.