Apricots and cherries lead the season for stone fruits, and the combination of the two—in pies, tarts, ice cream, cobblers—is always a winner. Let apricots make up the bulk of the fruit. Sour pie cherries are what give that quintessential cherry flavor to the dessert; even a few will do when mixed in with Bings, Lamberts, or whatever cherry is in season. Serve warm with almond, vanilla, or honey ice cream.
Recipe Ingredient Details:
2 1/2 pounds ripe apricots (unpeeled )
1 pound cherries (sour and sweet )
2 tablespoons natural cane sugar
1 1/2 tablespoons quick-cooking granulated tapioca
1/4 teaspoon almond extract
6 tablespoons butter (cut in small chunks )
3/4 cup light-brown sugar
2/3 cup white whole-wheat flour
1 cup rolled oats or finely chopped almonds
1/4 teaspoon sea salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Heat oven to 375˚. Lightly butter a 9x13-inch baking dish.
Slice apricots into quarters or, if large, sixths. Place in a large bowl. If parts are very ripe (apricots often ripen unevenly), add them too—they’ll cook down into a jamlike sauce. Pit cherries. Toss all fruit with sugar, tapioca, and almond extract. Place into prepared dish.
In a bowl, combine remaining ingredients and use your fingers (or the paddle attachment of a mixer) to work in butter until coarse and crumbly. Pat topping over fruit. Set dish on a baking sheet to catch juices and bake until top is browned and juices have thickened around the edge, about 45 minutes.
Recipe Additional Notes:
PER SERVING: 283 cal, 8g fat (2g mono, 1g poly, 5g sat), 18mg chol, 6g protein, 49g carb, 6g fiber, 63mg sodium
Wed, 2012-05-23 17:18