Lunch: Pear and Sour Cherry Crisp with Oat-Hazelnut Topping Recipe | MyRecipes

Recipe by Caroline Wright This fruit crisp features a pear and cherry mixture topped with crumbly oat and hazelnut clusters.

This recipe includes fertility superfoods such as:

Lemon, Honey, Nuts

Health and fertility benefits of Pear and Sour Cherry Crisp with Oat-Hazelnut Topping Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

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

Instructions

Preheat oven to 375 °F. 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.
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.

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