Pear And Sour Cherry Crisp With Oat-Hazelnut Topping

• 1 cup rolled oats
• 1 cup roughly chopped hazelnuts
• 1/4 cup plus 1 Tbsp. packed light brown sugar
• 4 tablespoons cold unsalted butter, cut into pieces
• 1/4 teaspoon salt
• 4 pears (about 2 lb. total), such as Bartlett, each cored and cut into 8 wedges
• 1 1/2 cups pitted sour cherries, thawed if frozen or drained if canned
• 1 teaspoon cornstarch
• 1 tablespoon lemon juice
• Whole-milk Greek yogurt and honey, for serving, optional

1. Preheat oven to 375u0b0F. In a food processor, combine 1/2 cup each oats and hazelnuts; pulse until finely ground. Add 1/4 cup sugar, butter and salt and pulse until mixture resembles coarse meal. Stir in remaining oats and hazelnuts.
2. In a shallow 2-quart baking dish, combine pears, cherries, cornstarch, lemon juice and remaining 1 Tbsp. sugar; toss until fruit is evenly coated. Use your hands to squeeze crisp topping into clusters; scatter over fruit. Bake until fruit is bubbling and topping has browned, 40 to 45 minutes. Serve with yogurt and honey, if desired.

rolled oats, hazelnuts, brown sugar, cold unsalted butter, salt, total, sour cherries, cornstarch, lemon juice, milk

Taken from www.myrecipes.com/recipe/pear-sour-cherry-crisp-oat-hazelnut-topping (may not work)