Apricot-Cherry Crisp with Lemon-Buttermilk Sorbet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you don't have a cherry pitter, use the side of a knife to crush each cherry against the work surface. Once the flesh has been separated, remove the pit. Be sure to wear an apron; cherries tend to squirt when crushed. Ingredients:
16 small ripe apricots (about 3 pounds), halved, pitted |
1 1/2 pounds cherries, pitted |
2/3 cup sugar |
1 tablespoon cornstarch |
1/2 teaspoon ground cardamom |
4 cups purchased granola |
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces |
7 cups lemon-buttermilk sorbet |
Directions:
1. Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.
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