Pear, Apple and Cherry Crumble
From Cooking Light March 2003

Turbinado sugar is typically sprinkled on bakery cookies. Here it is incorporated into the crumble's topping where it;s course crystals provide a satisfying crunch.

Ingredients

1/2 cup dried tart cherries
1/3 cup apricot preserves
1 tsp grated lemon rind
2 tbsp fresh lemon juice
2 lbs bosc or anjou pears, peeled, cored, quartered, and cut crosswise into 1/2-inch thick slices (about 2 1/4 cups)
1 lb braeburn apples, peeled, cored, quartered and cut crosswise into 1/2-inch slices (about 2 1/4 cups)
cooking spray
1 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground mace (optional)
6 tbsp chilled butter, cut into small pieces
1/4 cup regular rolled oats
3/4 cup turbinado sugar

Directions

Preheat oven to 375°.

Combine first 6 ingredients in a large bowl, tossing well to coat. Spoon mixture into an 11x17 inch baking dish coated with cooking spray.

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 mixture resembles coarse crumbs. Add the 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 1 minutes. Serve warm or at room temperature. Serves 10.