Warm Apricot and Cherry Crisp : from book Wine Country Table | Edible Silicon Valley

Name: Warm Apricot and Cherry Crisp : from book Wine Country Table | Edible Silicon Valley
Ingredients: 3⁄4 cup (95 g) unbleached all-purpose flour 3 tablespoons packed brown sugar; 2 tablespoons granulated sugar; 1⁄4 teaspoon ground cinnamon; Pinch of kosher or sea salt; 6 tablespoons (90 g) unsalted butter, firm but not chilled, cut into 12 pieces; 1⁄2 cup (50 g) chopped toasted walnuts 1⁄3 cup (35 g) old-fashioned rolled oats; 1 1⁄2 to 1 3⁄4 pounds (750 to 875 g) apricots, halved and pitted 1⁄2 pound (250 g) cherries, halved and pitted; 1⁄2 cup (100 g) granulated sugar; 2 tablespoons quick-cooking tapioca

www.ediblesiliconvalley.com

How clever of nature to ripen apricots and cherries at the same time; the two fruits are so compatible. Toss them with a little sugar and tapioca to thicken the

View Original

Share this recipe:

Ingredients

3⁄4 cup (95 g) unbleached all-purpose flour 3 tablespoons packed brown sugar
2 tablespoons granulated sugar
1⁄4 teaspoon ground cinnamon
Pinch of kosher or sea salt
6 tablespoons (90 g) unsalted butter, firm but not chilled, cut into 12 pieces
1⁄2 cup (50 g) chopped toasted walnuts 1⁄3 cup (35 g) old-fashioned rolled oats
1 1⁄2 to 1 3⁄4 pounds (750 to 875 g) apricots, halved and pitted 1⁄2 pound (250 g) cherries, halved and pitted
1⁄2 cup (100 g) granulated sugar
2 tablespoons quick-cooking tapioca