Apricot, Cherry and Almond Crisp
Servings: 6 -8
Ingredients
- 1 1/3 pounds of ripe fresh apricots, pitted, quartered if large
- 2/3 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 1/8 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.