Strawberry Rhubarb. Maple Apple. Nectarine with Blackberries and Chopped Ginger. Huckleberry Pear. Peach. Blueberry. Raspberry Plum. The thing about crisp is that it can be quickly assembled before serving dinner and pulled from the oven as plates are cleared (especially if extra topping is kept in the freezer, waiting to accommodate a farmstand splurge). As it bakes the juices thicken, flavors concentrate, and the house fills with the perfume of fruit and buttery crumbles.
Cherry Apricot Crisp
3/4 c AP flour
1/4 c cornmeal, rolled oats, or toasted chopped almonds
1/4 c white sugar
1/4 c brown sugar
small pinch of cinnamon
pinch of salt
1/2 c plus 2 tbl unsalted butter at cool room temp, cut into pieces
Combine everything except butter. Work the butter in with your fingers until all is blended, with chunks no larger than 1" or so. Chill until ready to use.
2 lbs apricots, pitted and cut into chunks (include the soft spots, they will turn into sauce)
3/4 lb of your favorite cherries, stemmed and pitted (or leave the pits in for a mild almond flavor- just warn your guests!)
2 tbl sugar, or to taste
1 1/2 tbl minute tapioca (omit for a runnier but brighter-tasting dessert)
pinch of salt
Combine ingredients and pour into a baking dish/casserole/pie plate with a 6 cup capacity. Cover with topping and bake at 400 degrees for 45 minutes, or until the topping is browned and the juice around the edges is bubbling.
Serve hot with ice cream, cold for breakfast, or en plein air at an holiday potluck!