Pear and Dried Cherry Custard Crisp

Ingredients

• 3 /4 cup all purpose flour
• 6 tablespoons (packed) golden brown sugar
• 1 /4 cup pecans, ground in processor
• 1 teaspoon ground cinnamon
• 1 teaspoon finely grated lemon peel
• 1 /2 teaspoon salt
• 1 /2 cup (1 stick) unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup crème fraîche
• 1 teaspoon vanilla extract
• 1 tablespoon all purpose flour
• 3 1/2 pounds firm but ripe Bosc pears, peeled, cored, cut into 1 1/2-inch chunks (about 8 cups)
• 1 cup dried tart cherries (about 6 ounces)
• 2 tablespoons fresh lemon juice
• 1 /3 cup all purpose flour
• 1 /2 cup baker's sugar (superfine sugar) or regular sugar
• 2 1/2 teaspoons finely grated lemon peel
• French vanilla ice cream

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