Cherry-Apricot Crumble

Cherry-Apricot Crumble
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  2. 2 pounds of apricots
  3. 1 pound of cherries
  4. 1/4 cup (scant) flour
  5. 1/3 cup sugar
  7. 3/4 cup flour
  8. 1/2 cup brown sugar
  9. 1/4 teaspoon salt
  10. 1 stick (1/2 cup) cold salted butter, cut into small pieces
  1. Heat the oven to 400. Halve the apricots, pit them, then halve them again into quarters (or, if they're not super-ripe, slice them up a bit more). Pit the cherries. Combine the fruit with 1/4 cup flour and 1/3 cup sugar in a bowl, then tip it into a baking dish. (Don't fret if there's some dry flour and sugar kicking around--it will all dissolve as it cooks.)
  2. Make the topping: Combine the flour, brown sugar, and salt in a mixing bowl, then add the butter and work it in with your fingers: first toss to coat it with the flour mixture, then take off your rings and use your fingertips to rub the butter into the dry ingredients. This is a messy but not unpleasant job: you'll be lifting handfuls of the mixture up out of the bowl, then gently letting it fall through your fingertips as you rub it lightly together. Eventually, you'll have a bowl full of clumpy lumpy crumble topping.
  3. Crumble the, er, crumble over the, uh, crumble, then bake it in the oven for 40-45 minutes until it is browned and bubbling. Serve hot, warm, room temperature, or cold with ice cream or whipped cream.