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Pear, Apple, And Cherry Crumble Recipe
|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)|
Calories 330 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.4%
Saturated Fat 4.7 g23.7%
Trans Fat 0 g
Cholesterol 19.4 mg6.5%
Sodium 100.2 mg4.2%
Total Carbohydrates 66 g22%
Dietary Fiber 5.7 g22.7%
Sugars 41.8 g
Protein 3 g5.1%
Vitamin A 7.6% Vitamin C 18.2%
Calcium 2.7% Iron 6.5%
*Based on a 2000 Calorie diet
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.