It’s the time of year when cherries and apricots are both in season. It’s such a small window to find both of these fruits ripe at the same time. I absolutely love this recipe. Apricots only ripen on the tree. Please don’t be shy about asking to try one before you purchase them. You’ll be glad you did. The fresh ginger and zest of the lemon make this recipe truly magical.
1 cup all-purpose flour
1/4 cup granola
1/2 cup brown sugar
Pinch of salt
6 tablespoons cold butter
1/2 cup slivered almonds
With your hands crumble everything together (except almonds) until moist. Add almonds last and place in the refrigerator until ready to use.
1 1/2 pounds apricots, cut into eighths and pitted, about 6 cups
1/2 pound Bing cherries, pitted & cut in half, about 2 cups
Zest of 1 lemon
1 generous teaspoon grated fresh ginger
1/2 cup sugar
2 tablespoons flour
Preheat the oven to 375 degrees. Make the topping. Toss the rest of the ingredients together in a mixing bowl and place in a 9-inch square-baking dish. Level the fruit and cover with the topping. Bake for 45 to 50 minutes, until the crisp is golden brown and the juices bubbles around the sides of the dish. Serve warm with vanilla ice cream.
This recipe is adapted from The Greens Cookbook