Apricot, Cherry And Almond Crisp

56 faves
More from this source
Pamela Salzman
Nutrition per serving    (USDA % daily values)
Uploaded by: Pamela Salzman


That sounds fabulous, Ruthey! One of my students just told me she made it with plums, too. I must try!
Pamela Salzman   •  9 Jul   •  Report
This was a great recipe. However, i added cinnamon to the mixing of the fruit and added more sugar and almond oil to it. I also added plums and apples. So delicious
Ruthey Segol   •  9 Jul   •  Report
Add a comment

Ingredients for 6 servings

1 1/3 pounds of ripe, fresh apricots, pitted, quartered if large

2/3 pound of dark, sweet cherries, stemmed and pitted (I love my cherry pitter which I haven’t seen anymore at Williams-Sonoma, but this one looks similar.)

½ Tablespoon pure Grade A maple syrup or cane sugar

½ Tablespoon flour (whole wheat pastry or gluten-free flour)

less than 1/8 teaspoon of almond extract

¾ cup coconut palm sugar or brown sugar

1 cup flour (whole wheat pastry or for GF a combo of GF oat flour and King Arthur Multipurpose GF Flour)

½ cup old fashioned rolled oats (for GF, look for labeled GF oats)

½ cup chopped raw almonds

¾ teaspoon ground cinnamon

pinch of ground nutmeg

½ teaspoon sea salt

8 Tablespoons cold unsalted butter or Earth Balance, cut into 1-inch pieces or unrefined coconut oil

You might also like

Red Apricot And Sweet Cherry Tart With A Cashew...
Spoon Fork Bacon
Apricot And Cherry Tart With Marzipan Topping
David Lebovitz
Lemon Yogurt Cake With Apricot-Cherry Compote
David Lebovitz
Apricot And Cherry Breezer
Bakers Royale
Apricot-Miso Jam
Bon Appetit
Wolfgang's Potstickers
Wolfgang Puck
Apricot-Cherry Crisp
Gluten Free Girl
Granola Bars
Pamela Salzman
Apricot-Pistachio-Cherry Bites
Fruit Salad With Lemon-Lavender Syrup