Cherry-Apricot Crisp
From the Deborah Madison collection
| Serves | 6 to 8 |
Introduction
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.
Ingredients
The fruit
| 2½ | lb. ripe apricots | |
| 1 | lb. cherries | |
| 2 | Tbsp. sugar | |
| 1½ | Tbsp. Minute tapioca | |
| ⅛ | tsp. almond extract |
For the crisp topping
| 6 | Tbsp. butter, cut into small chunks | |
| 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 |
Steps
- Preheat the oven to 375 degrees. Lightly butter a 2½-quart gratin dish.
- Pit the apricots and cherries, then toss them with the sugar, tapioca, and almond extract. Lay the fruit into the prepared dish.
- Using your fingers or the paddle attachment of a mixer, make the topping. Work the butter with the rest of the ingredients until the texture is coarse and crumbly.
- Pat it over the fruit. Set the dish on a baking pan to catch juices that might overflow, 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.
Notes
Be sure to read Deborah Madison’s column on the wonder of cherries.
This content is from the Deborah Madison collection.