Pear, Apple, And Cherry Crumble
|Dried tart cherries||1⁄2 Cup (8 tbs)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
|Bosc pears||2 Pound, peeled, cored, quartered, and cut crosswise into 1/2-inch-thick slices (4 1/2 Cups)|
|Braeburn apples||1 Pound, peeled, cored, quartered, and cut crosswise into 1/2-inch-thick slices (2 1/2 Cups)|
|All purpose flour||4 1⁄2 Ounce (About 1 Cup)|
|Ground cinnamon||1 Teaspoon|
|Chilled butter||6 Tablespoon, cut into small pieces|
|Regular oats||1 Cup (16 tbs)|
|Turbinado sugar||3⁄4 Cup (12 tbs)|
Preheat oven to 375°.
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.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Place flour, cinnamon, and salt in a food processor; pulse 5 times or until well combined.
Add butter; pulse 20 times or until mixture resembles coarse crumbs.
Add oats and sugar; pulse 5 times or until well combined.
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.