Fresh Cherry-Pear Crisp

4 C. thinly sliced Bosc pears
2 C. pitted cherries
1 C. cherry-apple juice or apple juice
1/3 C. honey or sugar, or to taste
juice from one-half lemon
1 T. cornstarch

Crumble topping:
1 C. flour
3/4 C. brown sugar
3 T. butter
1 t. vanilla

Preheat oven to 350�F. In 2-quart saucepan over medium-high heat, combine pears, cherries, cherry juice, honey or sugar, lemon juice, and cornstarch. Stir well to dissolve cornstarch. Bring to boil, lower heat and cook, stirring frequently, until pears begin to soften, about 5 to 10 minutes.

Lightly oil 9 x 13-inch baking dish. Place cherry mixture in baking dish. In large bowl, combine flour, brown sugar, butter and vanilla. Then sprinkle over cherry mixture. Bake 20 minutes, until lightly browned.

Serves 6 to 8.
 

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