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.
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)
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
How to Make It
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.
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.
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.