Cherry Apricot Almond Crisp

Yield: 12 servings


2 pounds (about 4 cups) fresh cherries, pitted and halved

6 fresh apricots, pitted and cut into 1/4-inch-thick slices

1 tbsp. freshly squeezed lemon juice

1 tsp ground cardamom

1/2 tsp ground ginger

1/4 cup all-purpose flour

1/2 cup sliced almonds

1 tsp almond extract

For the crisp:

1/2 tsp cinnamon

1 cup all-purpose flour

3/4 cup light brown sugar

1/4 cup plus 2 tbsp. vegan butter, cold diced

Nondairy ice cream, for serving


1. In a large mixing bowl, combine the cherries and apricots with the lemon juice, cardamom, ginger, flower, almonds, and almond extract. Pour into a 8-inch square baking dish.

2. Preheat the oven to 350F.

3. In a large mixing bowl, combine the cinnamon, flour, and sugar, and add the vegan butter. Mix just until it comes together into a coarse meal.

4. Pile the crisp, topping onto the fruit filling and bake for 40-45 minutes, or until crisp topping is golden brown and the fruit filling is starting to bubble.

5. Cool slightly before serving with a scoop of nondairy ice cream.

0 views0 comments

Recent Posts

See All