Pear, Apple, And Cherry Crumble

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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

Yield: 10 servings