¼-⅓cupwhite sugar, depending on the sweetness of the fruit
1tbspcornstarch
Juice from 1/2 lemon
Pinch of salt
Instructions
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 if crisp bubbles over).
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!