Francine's Texas Cuisine

 

Pear and Sour-Cherry Crisp   1 1/2 cups flour 1 cup sugar 3/4 teaspoon salt 3/4 teaspoon nutmeg 9 tablespoons butter 2 pounds pears, about 4 large 1 can (16 oz) can pitted tart cherries in juice 3 tablespoons cornstarch 1/4 teaspoon almond extract   Heat oven to 375 degrees. Combine flour, 1/3 cup of the sugar, salt and nutmeg. Cut in butter until mixture is crumbly. Peel and core pears and cut into chunks. Drain cherries. Combine pears and cherries with remaining 2/3 cup sugar, the cornstarch and almond extract. Put fruit mixture in a 2 quart baking dish. Sprinkle crumb topping over fruit. Bake until golden, about 1 hour.

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