Desserts

Apricot Cherry Crisp
Serves 8

If you don't have a cherry pitter, use the side of a knife to crush each cherry against the work surface. Once the flesh has been separated, remove the pit. Be sure to wear an apron; cherries tend to squirt when crushed.

Ingredients:
Filling
20 – 25 dried apricots
1 1/2 pounds cherries, pitted
1/3 cup sugar (or more if cherries are sour)
1 tablespoon cornstarch
1/2 teaspoon ground cardamom
½ cinnamon
½ teaspoon nutmeg

Topping
3 cups rolled oats
½ - 1 cup ground flax seeds
½ cup brown sugar
or
4 cups purchased granola
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces

Directions:
Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend oats, flax seeds and brown sugar (or granola) and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.

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