Apricot-raspberry crisp with almonds Recipe - Los Angeles Times
Fruit crisps can be the best friend a cook ever had. Pulse together butter, flour and sugar in a food processor, and scatter the crumbs over cut-up fruit. Bake. Instant dessert.The only problem with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.latimes.com.
Ingredients
- 8 cups pitted, sliced apricots (about 2½ pounds)
- 1 cup raspberries
- 1/3 cup honey
- 1/3 to 2/3 cup granulated sugar
- 2 tablespoons fresh orange juice
- 2 tablespoons cornstarch
- 1 1/2 cups flour
- 1 1/2 cups light brown sugar
- Pinch salt
- 3/4 cup cold butter, cubed
- 1 cup toasted sliced almonds
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