Cherry-Apricot-Oat Crumble

By Hklbrries

Ingredients

• Fruit:
• 2 cups pitted fresh or frozen, unthawed sweet cherries
• 2 lb ripe apricots, halved, pitted, halved again
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1 tbsp fresh lemon juice
• Topping:
• 1/2 cup unsifted all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup sugar
• 5 tbsp cold unsalted butter, cut into small pieces
• 1/2 cup chopped almonds

Preparation

Step 1

Preheat oven to 375 F.

Fruit: In large bowl, combine cherries and apricots. In small bowl, combine sugar and cornstarch; stir well. Add to cherry mixture with lemon juice; stir until well blended. Pour into 1-quart baking dish.

Topping: In bowl, combine flour, oats, sugar and butter. Mix with fingers until crumbly. Stir in almonds; crumble over fruit.

Bake 35 minutes. Cover top loosely with foil. Continue to bake for 5 to 10 minutes longer or until fruit mixture is bubbly and top is browned. Transfer dish to wire rack to cool. Serve warm.

Nutrition Information:
Per serving
460 calories
7 g protein
74 g carbohydrates
18 g fat
26 mg cholesterol
5 mg sodium