Apricot-Cherry Crisp

Recipe courtesy of Bon Appetit

6-8 small ripe apricots, halved, pitted
1 pound cherries, pitted
1/2 cup sugar
3/4 tablespoon cornstarch
1/3 teaspoon ground cardamom
2 cups purchased granola
6 oz. (3/4 stick) unsalted butter, cut into 1/2-inch pieces

 

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.                 

Sweet!