Apricot-Cherry Crisp
  • 2 1/2 pounds ripe apricotsunpeeled
  • 1 pound cherriessour and sweet
  • 2 tablespoons natural cane sugar
  • 1 1/2 tablespoons quick-cooking granulated tapioca
  • 1/4 teaspoon almond extract
  • 6tablespoons buttercut in small chunks
  • 3/4 cup light-brown sugar
  • 2/3cup white whole-wheat flour
  • 1cup rolled oats or finely chopped almonds
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  1. Heat oven to 375˚. Lightly butter a 9×13-inch baking dish.
  2. Slice apricots into quarters or, if large, sixths. Place in a large bowl. If parts are very ripe (apricots often ripen unevenly), add them too—they’ll cook down into a jamlike sauce. Pit cherries. Toss all fruit with sugar, tapioca, and almond extract. Place into prepared dish.
  3. In a bowl, combine remaining ingredients and use your fingers (or the paddle attachment of a mixer) to work in butter until coarse and crumbly. Pat topping over fruit. Set dish on a baking sheet to catch juices and bake until top is browned and juices have thickened around the edge, about 45 minutes.
Recipe Notes
Nutrition Facts
Apricot-Cherry Crisp
Amount Per Serving
Calories 283 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 18mg 6%
Sodium 63mg 3%
Total Carbohydrates 49g 16%
Dietary Fiber 6g 24%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 283 cal, 8g fat (2g mono, 1g poly, 5g sat), 18mg chol, 6g protein, 49g carb, 6g fiber, 63mg sodium