Cherry Apricot Crisp

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Time: 1 hour 15 minutes (30 minutes active)    Yield: 6-8 servings

    2½  lb. ripe apricots
    1     lb. cherries
    2     Tbsp. sugar
    1½  Tbsp. Minute tapioca
    ⅛     tsp. almond extract
Topping
    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


   1. Preheat the oven to 375º. Lightly butter a 2½-quart gratin dish.
   2. Pit the apricots and cherries, then toss them with the sugar, tapioca, and almond extract. Lay the fruit into the prepared dish.
   3. Using your fingers or the paddle attachment of a mixer, make the topping. Combine the topping ingredients and work in the butter until the texture is coarse and crumbly.
   4. 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.
   5. Serve warm with vanilla or honey ice cream.

Deborah Madison via Culinate