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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Pear, Apple, and Cherry Crumble

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.

Cooking Light MARCH 2003

  • Yield: 10 servings

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 24%
  • Fat: 8.1g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.3g
  • Carbohydrate: 59.2g
  • Fiber: 4.5g
  • Cholesterol: 19mg
  • Iron: 1.7mg
  • Sodium: 140mg
  • Calcium: 37mg
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Pear, Apple, and Cherry Crumble recipe

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