Zutaten für Apricot Cherry Crisp
- 4 cups fresh apricots (sliced)
- 5/6 cup granulated sugar
- 3/4 cup plus 2 teaspoons all-purpose flour
- 2 tablespoons orange juice
- 1 1/2 cups rolled oats
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter
- 2 cups fresh cherries (pitted)
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Zubereitung von Apricot Cherry Crisp
- Preheat oven to 375°F (190°C).
- In a large bowl, gently combine 4 cups fresh apricots (sliced), 2 cups fresh cherries (pitted), 1/3 cup granulated sugar, 2 teaspoons all-purpose flour, and 2 tablespoons orange juice.
- Pour the fruit mixture into a buttered 2-quart shallow baking dish.
- Let the fruit mixture stand for 15-20 minutes to allow the juices to release.
- In a separate bowl, combine 1 1/2 cups rolled oats, 3/4 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, and 1 teaspoon ground cinnamon.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently squeeze the topping together to form small clumps. Sprinkle evenly over the fruit filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool slightly before serving warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
189g
Fat
31g
Carbs
22g
