Pear Apple and Cherry Crumble

Submitted by dicentra

"Cooking Light March 2003"

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Serves: 10

ingredients

• 1⁄2 cup dried tart cherry
• 1⁄3 cup apricot preserves
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 2 lbs bosc pears, peeled, cored, quartered, and cut crosswise into 1/2-inch-thick slices (about 4 1/2 cups)
• 1 lb braeburn apple, peeled, cored, quartered, and cut crosswise into 1/2-inch-thick slices (about 2 1/4 cups)
• cooking spray
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground mace (optional)
• 6 tablespoons chilled butter, cut into small pieces
• 1 cup oats
• 3⁄4 cup turbinado sugar

directions

1. Preheat oven to 375°.
2. Combine first 6 ingredients in a large bowl, tossing well to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour, cinnamon, salt, and mace, if desired, in a food processor; pulse 5 times or until well combined.
4. Add butter, and pulse 20 times or until mixture resembles coarse crumbs. Add the oats and sugar; pulse 5 times or until well combined.
5. Sprinkle oat mixture over pear mixture. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
6. Cool on a wire rack 10 minutes. Serve warm or at room temperature.