Pear, Apple, and Cherry Crumble |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Turbinado sugar is typically sprinkled on bakery cookies. We've incorporated it into the crumble's topping, where its course crystals provide a satisfying crunch. Ingredients:
1/2 cup dried tart cherries |
1/3 cup apricot preserves |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
2 pounds bosc pears, peeled, cored, quartered, and cut crosswise into 1/2-inch-thick slices (about 4 1/2 cups) |
1 pound braeburn apples, 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 regular 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. Add butter, and pulse 20 times or until mixture resembles coarse crumbs. Add the oats and sugar; pulse 5 times or until well combined.
4. Sprinkle oat mixture over pear mixture. Bake at 375° for 1 hour or until topping is golden and filling is bubbly. Cool on a wire rack 10 minutes. Serve warm or at room temperature.
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