| Serves | 6 to 8 |
Apricots and cherries lead the stone-fruit season, and together they make a winning combination, especially paired in old-fashioned desserts like pie, crisp, cobbler, or crumble. If sour pie cherries are available, include a cup for their flavor. And, if raspberry season should coincide, you can’t go wrong throwing in a handful or two of those as well.
| 2½ | lb. ripe apricots | |
| 1 | lb. cherries | |
| 2 | Tbsp. sugar | |
| 1½ | Tbsp. Minute tapioca | |
| ⅛ | tsp. almond extract |
| ¾ | cup light brown sugar | |
| ⅔ | cup flour | |
| ½ | cup rolled oats or finely chopped almonds | |
| ¼ | tsp. salt | |
| ½ | tsp. nutmeg | |
| 1 | tsp. cinnamon, optional | |
| 6 | Tbsp. butter, cut into small chunks |
Be sure to read Deborah Madison’s column on the wonder of cherries.
This content is from the Deborah Madison collection.