Apricot-raspberry crisp with almonds

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

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


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.


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.


Tip the apricot mixture into the gratin dish and level with the back of a spoon.


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.


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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