Apple-Pear Crisp With Walnut-Buckwheat Crumble Recipe

Ingredients

• Topping
• 1 cup rolled oats
• 1 cup walnuts, chopped
• 1½ cups all-purpose flour
• ¾ cup buckwheat flour
• 1½ cups granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• ½ teaspoon coriander
• ½ tablespoon kosher salt
• 3 sticks of butter, melted
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• Filling
• 3 pounds pears and apples--peeled, cored and coarsely chopped (about 6 cups)
• ¼ cup dried, unsweetened cherries
• ¼ cup packed light-brown sugar
• 3 tablespoons fresh lemon juice
• ⅛ teaspoon cinnamon
• 3 tablespoons all-purpose flour
• 1 tablespoon chopped thyme and rosemary

Directions

1. Preheat the oven to 325°. Arrange the oats on a rimmed baking sheet and spread the walnuts on another. Bake both sheets for about 10 minutes, until the oats are lightly golden and the walnuts smell nutty. Set both baking sheets aside to cool.
2. In large mixing bowl, combine the all-purpose flour, buckwheat flour, granulated sugar, light brown sugar, cinnamon, cardamom, coriander, and salt. Stir in the cooled oats and walnuts. Add the melted butter and stir with a wooden spoon until the oats and walnuts are well coated. Spread the mixture on a baking sheet and refrigerate until cold.
3. While the topping chills, prepare the filling: Butter a 11- by-7 inch baking pan and set aside. Preheat the oven to 400°. In a mixing bowl, combine the fresh fruit, dried cherries, brown sugar, lemon juice, cinnamon, flour and herbs. Toss well and let the mixture stand for 5 minutes. Pour the fruit mixture and any accumulated juices into the prepared baking pan and press down to flatten.
4. Remove the topping from the refrigerator and crumble it in a thick layer over the top of the fruit filling. Bake for 30 minutes, until the topping turns light brown, then reduce the oven temperature to 350°. Continue baking for 10-15 minutes, until the top is deep golden and the fruit is burbling around the edges. Let the crisp cool to room temperature before serving.