Cherry and Apricot Crisp


What could be better than this delectable combination of cherries and apricots, two treasured fruits that make an oh-so-brief annual June appearance? Nestled under a crispy topping, the fruits meld together, juicy and sweet, lightly flavored with a hint of almond. Serve warm with vanilla ice cream.


1 1/2 pounds (4 cups) sweet cherries (stemmed and pitted)
1 pound ripe apricots (pitted and cut into 1/2-inch wedges (3 cups))
1 cup Sugar
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon pure almond extract
1 cup unbleached all-purpose flour
2/3 cup old-fashioned oats (not instant)
1/2 cup (packed) brown sugar
3/4 cup unsalted butter (cut into 1/2-inch cubes)
1/3 cup sliced almonds


Position a rack in the middle of the oven and preheat to 375 degrees F.

Combine the cherries and apricots in a large bowl. In a small bowl, whisk together the sugar, tapioca, and salt. Add to the fruit, tossing to coat all surfaces. Add the lemon juice and almond extract, and stir to combine.

To make the topping, combine the flour, oats, and sugar in a large bowl. Add the butter cubes and work the mixture with your fingers until the topping holds together in moist clumps. Stir in the sliced almonds.

Transfer the fruit mixture to a 7x11-inch baking pan. Sprinkle the topping over the fruit; don't pack it down. Bake until the filling begins to bubble and the topping turns golden, 30 to 40 minutes.

Transfer to a wire rack and let cool for 15 minutes before serving.


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