Recipe courtesy of Jill Novatt

Apricot and Cherry Crisp

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  • Yield: 8 servings
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For the filling:

2 1/2 pounds apricots, peeled, pitted and sliced 1/2-inch thick

1 pound cherries, pitted

3/4 cups sugar

1/4 cup flour

2 tablespoons butter

For the topping:

1 cup oatmeal

3/4 cup flour

3/4 cup brown sugar

1/2 cup butter, melted

1 teaspoon cinnamon

1 teaspoon salt


  1. Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.
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