Delicious Living
  • 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

Apricot-Cherry Crisp

Deborah Madison | Delicious Living
  • Serves: 10 people
  • Calories per serving: 283

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.

  1. Heat oven to 375˚. Lightly butter a 9x13-inch baking dish.
  2. 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.
  3. 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.

PER SERVING: 283 cal, 8g fat (2g mono, 1g poly, 5g sat), 18mg chol, 6g protein, 49g carb, 6g fiber, 63mg sodium



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