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.
Total Time
45min
4.3
3 Ratings
Author: Garlic & Zest
Servings:
6
Ingredients
•
4
Apricots
, pitted, thinly sliced, halved
•
3
cups
Cherries
, pitted, de-stemmed, halved
•
1
Lemon
•
1/4
cup
Granulated Sugar
•
1/2
cup
Brown Sugar
•
1/2
cup
All-Purpose Flour
•
1/4
tsp
Salt
•
1/4
tsp
Ground Cinnamon
•
1/4
cup
Cold
Unsalted Butter
, cubed
•
1/2
cup
Oatmeal
•
1/4
cup
Sliced Almonds
, sliced
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
De-stem, pit, and halve the Cherries (3 cups). Halve, pit, and thinly slice the Apricots (4). Cube the Unsalted Butter (1/4 cup).
3.
In a large bowl, combine apricots and cherries. Using a microplane, zest the Lemon (1) 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.
4.
In a medium bowl, combine the Brown Sugar (1/2 cup), All-Purpose Flour (1/2 cup), Salt (1/4 tsp), and Ground Cinnamon (1/4 tsp). Add chilled unsalted butter.
5.
With your fingers, rub the butter into the flour mixture, working until it resembles wet sand. Add Oatmeal (1/2 cup) and Sliced Almonds (1/4 cup). Toss to combine. Transfer fruit mixture to an 8x8 ceramic baking dish.
6.
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
CALORIES
291
FAT
9.8 g
PROTEIN
3.6 g
CARBS
50.1 g
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