Apricot Raspberry Crisp with Almonds

By Shawn

Ingredients

• 8 cups pitted, sliced apricots (about 2 1/2 pounds)
• 1 cup raspberries
• 1/3 cup honey
• 1/3 to 2/3 cup granulated sugar
• 2 tablespoons fresh orange juice
• 2 tablespoons cornstarch
• 1 1/2 cups flour
• 1 1/2 cups light brown sugar
• Pinch salt
• 3/4 cup cold butter, cubed
• 1 cup toasted sliced almonds
• Oats (optional 1/2 c for every cup of flour in the topping)

Details

Adapted from recipes.latimes.com

Preparation

Step 1

STEP 1
Heat the oven to 375 degrees. Butter a 9-by-13-inch gratin dish.

STEP 2
Combine the apricots, raspberries, honey, 1/3 cup sugar and orange juice in a bowl and toss lightly to mix. Taste an apricot and add more sugar if it’s not sweet enough. Add the cornstarch and stir to mix well.

STEP 3
Pulse the flour, light brown sugar and salt in a food processor long enough to break up any clumps of brown sugar. Scatter the cubed butter over the top and pulse just enough to make a crumb mixture. Tip the crumbs into a bowl, scatter the sliced almonds on top and toss to mix.

STEP 4
Tip the apricot mixture into the gratin dish and level with the back of a spoon.

STEP 5
Gather handfuls of the crisp mixture and press them into rough balls (they won’t hold together very well). Break off chunks about the size of a hazelnut, and scatter them evenly over the top of the fruit, being careful not to press them into the fruit.

STEP 6
Bake the crisp until the topping is golden brown and the filling is bubbling around the edges, 40 to 45 minutes. Remove to a rack to cool a bit before serving.