Ingredients

Topping:
1/4 cup roughly chopped walnuts
1/4 cup old fashioned oats (not instant)
1/4 teaspoon cinnamon
3/4 cup flour
1/3 cup light brown sugar
1 tablespoon sugar
4 tablespoons unsalted butter
Filling:
2 1/2 pounds plums and apricots, quartered and pits removed
1/2 cup sugar, plus 2 tablespoons

3 tablespoons all-purpose flour

Directions

Preheat oven to 400 degrees
F.
Set rack in the center of the oven. Combine all of the topping ingredients into a food
processor. Pulse until the mixture forms crumbles the size of small peas; do not over
process. Set aside.
Pour the plums and apricots directly into a large, shallow baking dish and sprinkle with
sugar and flour to coat evenly. Spread crisp topping over entire surface of fruit. Bake
until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve
warm or room temperature, plain or with ice cream.
Make the topping ahead. In fact make a double or triple batch and freeze it in single
recipe size packets so you can whip up a crisp on the spot, anytime.