Apricot-Cherry Crisp with Lemon-Buttermilk Sorbet

Apricot-Cherry Crisp with Lemon-Buttermilk Sorbet
Apricot-Cherry Crisp with Lemon-Buttermilk Sorbet
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
American Fruit Dessert Bake Lemon Apricot Cherry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1 tablespoon cornstarch
  • 2/3 cup sugar
  • 1/2 teaspoon ground cardamom
  • Carbohydrate 144 g(48%)
  • Cholesterol 31 mg(10%)
  • Fat 27 g(42%)
  • Fiber 13 g(50%)
  • Protein 12 g(25%)
  • Saturated Fat 10 g(49%)
  • Sodium 29 mg(1%)
  • Calories 840

Preparation 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.

Preparation 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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