Pear Crumble With Dried Tart Cherries And Almond Streusel

• Filling:
• 3/4 cup dried cherries
• 1/2 cup apple cider
• 2 1/2 pounds ripe pears, peeled and chopped (about 7 pears)
• 2 tablespoons sugar
• 2 tablespoons all-purpose flour
• Cooking spray
• Topping:
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/4 cup sugar
• 1/4 cup toasted almonds, finely chopped
• 1/2 teaspoon salt
• 2 tablespoons almond paste
• 2 tablespoons almond oil
• 3 tablespoons honey
• 1 large egg yolk, lightly beaten

1. Preheat oven to 375u0b0.
2. To prepare filling, combine cherries and cider in a small saucepan; bring to a boil. Remove from heat. Cover; let stand 10 minutes or until cherries are soft. Drain. Combine cherries and pears in a bowl. Sprinkle with 2 tablespoons sugar and 2 tablespoons flour; toss gently to coat. Spoon filling into an 11 x 7-inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon 3/4 cup all-purpose flour and whole wheat pastry flour into dry measuring cups; level with a knife. Combine flours, 1/4 cup sugar, almonds, and salt in a large bowl, stirring with a whisk. Cut in almond paste with a pastry blender or 2 knives until mixture resembles coarse meal. Combine oil, honey, and egg yolk, stirring with a whisk. Add to flour mixture; stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 375u0b0 for 35 minutes or until golden and bubbly.

filling, dried cherries, apple cider, sugar, flour, cooking spray, topping, flour, whole wheat pastry flour, sugar, toasted almonds, salt, almond paste, almond oil, honey, egg yolk

Taken from www.myrecipes.com/recipe/pear-crumble-with-dried-tart-cherries-almond-streusel (may not work)