Apri­cot-rasp­berry crisp with al­monds

40 min­utes. Serves 8 to 10

Los Angeles Times - - FOOD & DINING -

8 cups pit­ted, sliced apri­cots

(about 21⁄2 pounds)

1 cup rasp­ber­ries 1⁄3 cup honey 1⁄3 to 2⁄3 cup gran­u­lated sugar 2 ta­ble­spoons fresh or­ange


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

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

2. Com­bine the apri­cots, rasp­ber­ries, honey, 1⁄ cup sugar and

3 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.

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.

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

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.

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.

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