Apricot Cherry Crisp
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 -6 4 -6 cups pitted sweet cherries or 4 -6 cups your choice fruit (use a combination, Bing or Lambert are wonderful)
- 1⁄3 cup sugar
- 2 tablespoons flour
- 2 tablespoons orange juice
- 1⁄2 cup rolled oats
- 3⁄4 cup flour
- 1⁄2 cup sugar
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 5 tablespoons butter, chilled
directions
- Preheat oven to 375°F.
- Mix fruit, 1/3 cup sugar, 2 T flour and orange juice together.
- Turn into shallow buttered 2 quart baking dish.
- Let stand 15-20 minutes.
- Mix oats, 3/4 cup flour, 1/2 cup sugar, brown sugar and cinnamon together.
- Cut in butter using pastry blender or by rubbing between your fingers until topping resembles coarse meal.
- Squeeze topping together to make small clumps, sprinkle on top of fruit.
- Bake at 375 F for 45-50 minutes.
- Serve warm or at room temperature.
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Reviews
-
We had a wonderful apricot cherry crisp last week when out for dinner and I wanted to find a recipe that was as close as possible. I like that you can substitute other fruits since the local apricots are not in the stores yet so I had to use peaches instead. We really loved it and are looking forward to enjoying the leftovers!
Tweaks
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We had a wonderful apricot cherry crisp last week when out for dinner and I wanted to find a recipe that was as close as possible. I like that you can substitute other fruits since the local apricots are not in the stores yet so I had to use peaches instead. We really loved it and are looking forward to enjoying the leftovers!
RECIPE SUBMITTED BY
ktdid
United States
I've lived in Seattle for the past 20 years. I'm a scientist who works in the pharmaceutical industry and I cook for fun and relaxation. I read cookbooks like novels and have trouble passing a used bookstore without going in. My current favorite cookbooks are Pam Anderson's How to Cook Without a Book, Jerry Traunfeld's The Herbfarm Cookbook, and Shirley Corriher's Cookwise.