From appetizer to dessert, find just how versatile stone fruits can be
Peaches, plums, apricots and cherries are available by the crate, making this the ideal time for canning or freezing. If you prefer to enjoy the fruits of your labor immediately, skip the canning jars and indulge in one or more of these delicious recipes. You’ll see fruit isn’t just for dessert, but rather the cherry on top for any meal.
Apricot Cherry Crumble
- 2 pounds apricots, pitted and sliced
- ½ pound dark sweet cherries, pitted, halved
- 2 tablespoons cornstarch
- 4 tablespoons light brown sugar, divided
- 1/2 teaspoon vanilla
- Kosher salt
- 1/2 cup dark chocolate chunks
- 1/2 cup flour
- 3 tablespoons unsweetened coconut flakes
- 3 tablespoons crisp rice cereal
- 3 tablespoons unsalted butter, cut into small pieces, room temperature
- 1/3 cup unsalted, roasted almonds, coarsely chopped
Preheat oven to 375 degrees. Combine apricots, cherries, cornstarch, 2 tablespoons brown sugar, vanilla and a pinch of salt in a large bowl. Toss to combine and transfer to a shallow buttered 1 1/2-quart baking dish. Sprinkle chocolate chunks over fruit. Combine flour, remaining 2 tablespoons brown sugar, coconut and rice cereal. Work butter into mixture. Add nuts and toss. Scatter over fruit. Bake crumble until topping is golden brown and fruit is bubbling, 35-45 minutes. Let cool slightly before serving.