Top | Deborah Madison
(recipe, Deborah Madison)
Apricots and cherries lead the stone-fruit season, and together they make a winning combination, especially paired in old-fashioned desserts like pie, crisp, cobbler, or crumble. If sour pie cherries are available, include a cup for their flavor. And, if raspberry season should coincide, you can’t go wrong throwing in a handful or two of those as well.
- 2½ lb. ripe apricots
- 1 lb. cherries
- 2 Tbsp. sugar
- 1½ Tbsp. Minute tapioca
- ⅛ tsp. almond extract
- ¾ cup light brown sugar
- ⅔ cup flour
- ½ cup rolled oats or finely chopped almonds
- ¼ tsp. salt
- ½ tsp. nutmeg
- 1 tsp. cinnamon, optional
- 6 Tbsp. butter, cut into small chunks
- Preheat the oven to 375 degrees. Lightly butter a 2½-quart gratin dish.
- Pit the apricots and cherries, then toss them with the sugar, tapioca, and almond extract. Lay the fruit into the prepared dish.
- Using your fingers or the paddle attachment of a mixer, make the topping. Combine the topping ingredients and work in the butter until the texture is coarse and crumbly.
- Pat it over the fruit. Set the dish on a baking pan to catch juices that might overflow, and bake until the top is browned and the juices have thickened around the edge, about 45 minutes.
- Serve warm with vanilla or honey ice cream.
Be sure to read Deborah Madison's column on the wonder of cherries.