APRICOT CHERRY CRISP WITH LEMON BUTTERMILK SORBET

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Reference:

Bon App�tit, June 2001 Entertaining Made Easy

Prep:

Active time: 25 min Start to finish: 2 1/2 to 2 3/4 hr (depending on dish size)

Servings:

Makes 8 servings.

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Submitted by:

Foodie

Ingredients

small ripe apricots (about 3 pounds), halved, pitted

1/2 pounds cherries, pitted

2/3

cup sugar

tbsp cornstarch

1/2

tsp ground cardamom

cups purchased granola

1/2

cup (1 stick) unsalted butter, cut into 1/2-inch pieces

cups Lemon-Buttermilk Sorbet

Directions

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.

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