Apricot-Cherry
Crumble (Tori
Ritchie)
Serves 6
Prep time: 20 minutes Bake time: 35 to 40 minutes
1-1/2 pounds firm-ripe apricots
1/2 pound sweet cherries
1/4 cup granulated sugar
1/2 teaspoon almond extract
2 tablespoons flour
topping
3/4 cup slivered almonds
1/2 cup packed brown sugar
6 tablespoons butter, at room temperature
3/4 cup rolled oats
Preheat an oven to 375°F. Cut each apricot in half and discard the pit, then cut each half into 6 chunks. Cut cherries in half, pulling out the pits as you go. Put pitted apricots and cherries in a bowl and sprinkle with the granulated sugar and flour; stir in the almond extract and mix well. Set aside.
To make the topping, in a food processor, pulse the almonds and brown sugar until the almonds are finely chopped (if you don’t have a food processor, see note below). Add butter and pulse until just blended. Spread the apricot-cherry mixture into a 1-1/2 quart (6 cup) gratin dish or 7x9-inch baking dish. Scrape the almond mixture from the food processor into the bowl used for the fruit and stir in the oats, blending in any juices left behind in the bowl. Spread topping over fruit in baking dish.
Bake until fruit is bubbly and topping is golden brown, 35 to 40 minutes. Let stand 10 minutes or so before serving warm or let cool to room temperature.
note: you can grind the brown sugar and almonds in a blender, but then transfer to a bowl and blend in the soft butter with a wooden spoon.
Serves 6
Prep time: 20 minutes Bake time: 35 to 40 minutes
1-1/2 pounds firm-ripe apricots
1/2 pound sweet cherries
1/4 cup granulated sugar
1/2 teaspoon almond extract
2 tablespoons flour
topping
3/4 cup slivered almonds
1/2 cup packed brown sugar
6 tablespoons butter, at room temperature
3/4 cup rolled oats
Preheat an oven to 375°F. Cut each apricot in half and discard the pit, then cut each half into 6 chunks. Cut cherries in half, pulling out the pits as you go. Put pitted apricots and cherries in a bowl and sprinkle with the granulated sugar and flour; stir in the almond extract and mix well. Set aside.
To make the topping, in a food processor, pulse the almonds and brown sugar until the almonds are finely chopped (if you don’t have a food processor, see note below). Add butter and pulse until just blended. Spread the apricot-cherry mixture into a 1-1/2 quart (6 cup) gratin dish or 7x9-inch baking dish. Scrape the almond mixture from the food processor into the bowl used for the fruit and stir in the oats, blending in any juices left behind in the bowl. Spread topping over fruit in baking dish.
Bake until fruit is bubbly and topping is golden brown, 35 to 40 minutes. Let stand 10 minutes or so before serving warm or let cool to room temperature.
note: you can grind the brown sugar and almonds in a blender, but then transfer to a bowl and blend in the soft butter with a wooden spoon.
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