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Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel

['1 1/4 cups all purpose flour', '3/4 cup sugar', '1 1/2 teaspoons ground nutmeg', '1/4 teaspoon salt', '3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature', '1 1/2 cups coarsely chopped walnuts', '1/2 cup sugar', '1/4 cup (1/2 stick) unsalted butter, room temperature', '1/4 cup orange juice', '2 teaspoons finely grated orange peel', '1 teaspoon vanilla extract', '1/4 teaspoon salt', '1 1/2 cups dried tart cherries (9 ounces)', '4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)', 'Lightly sweetened whipped cream or vanilla ice cream']

Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.
Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.
Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.

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