Excerpt from Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest
By Janet Fletcher
How clever of nature to ripen apricots and cherries at the same time; the two fruits are so compatible. Toss them with a little sugar and tapioca to thicken their juices, add a crunchy oat and walnut topping, and bake until bubbly. This home-style summer dessert can stand alone, but vanilla-bean ice cream mingling with the warm juices would make it even more luscious. Allow time for cooling. The crisp is much better warm than hot.
¾ cup unbleached all-purpose flour
3 tablespoons packed brown sugar
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Pinch of kosher or sea salt
6 tablespoons unsalted butter, firm but not chilled, cut into 12 pieces
½ cup chopped toasted walnuts
⅓ cup old-fashioned rolled oats
1½–1¾ pounds apricots, halved and pitted
½ pound cherries, halved and pitted
½ cup granulated sugar
2 tablespoons quick-cooking tapioca
Preheat the oven to 375°.
Make the topping: In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Mix on low speed until blended. Add the butter and continue to mix on low speed until the mixture resembles coarse crumbs. Add the walnuts and oats and mix just until clumps form. You can refrigerate this mixture, covered, for up to 2 days.
Cut the apricot halves into 2 to 4 wedges, depending on their size. Combine the apricots, cherries, sugar, and tapioca in a bowl and toss well. Let stand for 10 minutes to draw some juices out of the fruit. Transfer the mixture to a 9½-inch pie pan. Spread the topping evenly over the surface; it should cover the fruit. Put the pie pan on a rimmed baking sheet to catch any drips. Bake until the fruit is bubbling and the topping is lightly browned and crisp, 45 to 50 minutes. Let cool on a rack for 45 minutes before serving.
WINE SUGGESTION: California late-harvest dessert wine from Semillon, Sauvignon Blanc,