Apricot and Cherry Crisp

This apricot and cherry crisp is filled with sweet & tangy stone fruit baked with a crispy oat & almond topping–the ultimate summer crisp!  Make it even better with a scoop of vanilla ice cream!

We were celebrating a few birthdays with some friends recently so I made this delicious apricot and cherry crisp for dessert. There was a great sale at my grocery store on fresh and local apricots and there were some bing cherries sitting in the fridge uneaten so I combined the two to make this crisp. I served it with vanilla bean ice cream but it’s also delicious plain or with whipped cream. This tasty stone fruit crisp was a big hit with everyone and disappeared quickly.

How to Make an Apricot and Cherry Crisp

Preheat the oven to 350 degrees. Coat a 9-inch baking dish with cooking spray. Line a small baking sheet with tin foil (for easier clean-up).

Combine the oats, butter, flour, almond slices, sugar, cinnamon, and salt together until well crumbly.

Toss the apricot slices and cherries with sugar, cornstarch, lemon juice, and salt until well combined. Pour the fruit into the prepared baking dish.

Scatter oat topping evenly over the fruit making sure to leave a few pieces of fruit sticking out of the top, if desired.

Bake for 40-45 minutes, or until the fruit is bubbling and the oat topping is golden brown.

Remove from the oven and allow to cool for 15-30 minutes before serving. Serve plain, with whipped cream, or with ice cream. Enjoy!