Apricot-Cherry Crisp
A rich summer treat with stone fruits
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Cooking tools:
- Stand mixer
- Mixing bowl
- Baking dish
- Baking sheet
- Oven
Ingredients
- 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
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