- 1 cup sugar
- 3 tablespoons plus 1 1/2 cups all purpose flour
- 2 teaspoons ground cinnamon, divided
- 1/2 teaspoon ground nutmeg
- 4 large Granny Smith apples, peeled, cored, cut into 1/4-inch-thick slices (about 4 cups)
- 2 large pears, peeled, cored, cut into 1/4-inch-thick slices (about 3 cups)
- 1 cup dried cherries (about 6 ounces)
- 1 tablespoon fresh lemon juice
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup (packed) golden brown sugar
- 1 1/2 teaspoons finely grated lemon peel
- 1 cup chilled whipping cream
- 6 tablespoons pure maple syrup (preferably grade B)
- Vanilla ice cream
- Preheat oven to 350°F. Butter 13x9x2-inch oval ceramic baking dish. Mix 1 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and nutmeg in large bowl. Add apples, pears, and dried cherries to bowl; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.
- Using fingertips, mix butter, brown sugar, lemon peel, remaining 1 1/2 cups flour, and remaining 1 teaspoon cinnamon in medium bowl until moist clumps form. Crumble butter mixture over fruit.
- Bake until fruit bubbles at edges and crumble is crisp and beginning to brown on top, about 1 hour. Cool about 20 minutes.
- Meanwhile, beat cream in medium bowl until peaks form. Gradually whisk in maple syrup.
- Spoon crumble into bowls and serve with vanilla ice cream and maple cream.