Pear Apple and Cherry Crumble

• dried tart cherry↗1⁄2 cup
• apricot preserves↗1⁄3 cup
• grated lemon rind1 teaspoon
• fresh lemon juice↗2 tablespoons
• bosc pears, peeled, cored, quartered, and cut crosswise into 1/2-inch-thick slices (about 4 1/2 cups)↗2 lbs
• braeburn apple, peeled, cored, quartered, and cut crosswise into 1/2-inch-thick slices (about 2 1/4 cups)↗1 lb
• cooking spray
• all-purpose flour↗1 cup
• ground cinnamon↗1 teaspoon
• salt↗1⁄4 teaspoon
• ground mace (optional)1⁄4 teaspoon
• chilled butter, cut into small pieces6 tablespoons
• oats↗1 cup
• turbinado sugar↗3⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 375°.

2. 2

   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.

3. 3

   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.

4. 4

   Add butter, and pulse 20 times or until mixture resembles coarse crumbs. Add the oats and sugar; pulse 5 times or until well combined.

5. 5

   Sprinkle oat mixture over pear mixture. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

6. 6

   Cool on a wire rack 10 minutes. Serve warm or at room temperature.