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Apricot-raspberry crisp with almonds

Time 40 minutes
Yields Serves 8 to 10
Apricot-raspberry crisp with almonds
(Kirk McKoy / Los Angeles Times)
1

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

2

Combine the apricots, raspberries, honey, 1/3 cup sugar and 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.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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