Cherry Apricot Almond Crisp is the best way to use up cherries and apricots. This simple recipe is topped with a heavenly cinnamon oat almond crumble.
Author: Garlic & Zest
, pitted, thinly sliced, halved
, pitted, de-stemmed, halved
Preheat oven to 400 degrees F (200 degrees C).
De-stem, pit, and halve the
Cherries (3 cups)
. Halve, pit, and thinly slice the
. Cube the
Unsalted Butter (1/4 cup)
In a large bowl, combine apricots and cherries. Using a microplane, zest the
and add zest to fruit. Cut lemon in half and squeeze the juice from half the lemon over the fruit. Add
Granulated Sugar (1/4 cup)
and toss to combine.
In a medium bowl, combine the
Brown Sugar (1/2 cup)
All-Purpose Flour (1/2 cup)
Salt (1/4 tsp)
Ground Cinnamon (1/4 tsp)
. Add chilled unsalted butter.
With your fingers, rub the butter into the flour mixture, working until it resembles wet sand. Add
Oatmeal (1/2 cup)
Sliced Almonds (1/4 cup)
. Toss to combine. Transfer fruit mixture to an 8x8 ceramic baking dish.
Sprinkle the streusel topping over the fruit. Bake 30-40 minutes, until fruit is bubbly and syrupy, and topping is evenly browned. Serve with ice cream or whipped cream.
Nutrition Per Serving
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