Apricot-Cherry
Crisp
Apricot and cherries lead the season
for stone fruits, and apricot-cherry anything -pie, crisp, cobbler or
crumble -is a winning combination, especially in old-fashioned desserts
like these. If pie cherries are available, include a cup for their
flavor. And, if raspberry season should coincide, you can't go
wrong throwing in a hand-ful or two as well.
Two and one-half pounds
ripe apricots
1 pound sweet cherries
2 tablespoons sugar
One and
one-half tablespoons minute tapioca
One-eighth teaspoon almond
extract
The Crisp
Topping
(Use your fingers or the paddle attachment of a mixer,
work the butter with the rest of the ingredients until the texture is
coarse and crumbly.
Six tablespoons unsalted
butter, cut into small chunks
Three-quarters light brown sugar, loosely
packed
Two-thirds cup all-purpose flour
One-half rolled oats or
finely chopped almonds
One-quarter teaspoon sea salt
One-half
freshly grated nutmeg
1 teaspoon ground cinnamon,
optional.
- Preheat the oven to 375. Lightly butter a two and one half
quart gratin dish. Pit the apricots and cherries, then toss them
with the sugar, tapioca, and almond extract. Lay the fruit in the
prepared dish.
- Make the topping. Pat the topping over the fruit. Set the
dish on a baking pan to catch the juices and bake until the top is
browned and the juices have thickened around the edge, about 45
minutes. Serve warm with vanilla or honey ice cream.
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