Apricot and mulberry crisp

Time 1 hour 15 minutes
Yields Serves 6
Apricot and mulberry crisp
(Bryan Chan / Los Angeles Times)

Heat the oven to 350 degrees.


In a mixing bowl, combine the apricots, 2 tablespoons sugar, brown sugar, 6 tablespoons flour and the cinnamon. Set aside for 30 minutes.


In another bowl, combine 1 cup flour, 1 cup sugar, the baking powder and salt. Add the egg and mix with your hands until it resembles coarse meal.


Strain the apricot mixture, reserving the liquid in another bowl. Whisk the creme fraiche into the liquid. Fold the liquid mixture back into the apricots and divide half of mixture into 6 (1-cup) ramekins. Layer some mulberries over the apricots. Cover with the rest of the apricots, then top with the remaining mulberries.


Cover the fruit with the topping mixture. There may be some left over, depending on how much topping you like on the crisp.


Drizzle the melted butter over the topping. Place the ramekins on a parchment-lined baking sheet.


Bake about 55 minutes, until golden brown and bubbly. Serve with ice cream or with whipped cream and creme fraiche whisked together, if desired.

From pastry chef Kimberly Sklar of Literati II in West L.A. You can substitute blackberries for some or all of the mulberries.

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