1⅓ pounds of ripe, fresh apricots, pitted, quartered if large
⅔ pound of dark, sweet cherries, stemmed and pitted (I love my cherry pitter which I haven't seen anymore at Williams-Sonoma, but this one looks similar.)
½ Tablespoon pure Grade A maple syrup or cane sugar
½ Tablespoon flour (whole wheat pastry or gluten-free flour)
less than ⅛ teaspoon of almond extract
Topping:
¾ cup coconut palm sugar or brown sugar
1 cup flour (whole wheat pastry or for GF a combo of GF oat flour and King Arthur Multipurpose GF Flour)
½ cup old fashioned rolled oats (for GF, look for labeled GF oats)
½ cup chopped raw almonds
¾ teaspoon ground cinnamon
pinch of ground nutmeg
½ teaspoon sea salt
8 Tablespoons cold unsalted butter or Earth Balance, cut into 1-inch pieces or unrefined coconut oil
Instructions
Preheat an oven to 350 degrees.
Toss the fruit with syrup or sugar, flour and almond extract. Transfer to an 8- or 9-inch baking dish or pie plate.
Add all topping ingredients in the bowl of a mixer fitted with the paddle attachment. Blend until the mixture resembles small peas. This can also be done by hand with a pastry blender. Squeeze with your hands to create small clumps.
Arrange topping over fruit to cover.
Place baking dish on a cookie sheet and bake for about 45-50 minutes or until bubbly and topping is golden brown.
Serve warm or at room temperature with vanilla ice cream, if you like.
Notes
For the crisp in the photographs, I doubled all the ingredients and used a 13 x 9-inch pan.
Recipe by Pamela Salzman at https://pamelasalzman.com/apricot-cherry-and-almond-crisp/