Peach and Apricot Crisp

Ingredients

• Unsalted butter (1/2 cup, cold and cubed)
• Salt (1/4 teaspoon)
• Brown sugar (1/2 cup)
• Almonds (1/2 cup, chopped)
• Rolled oats (1 cup)
• All (purpose flour - 1 cup)
• Cinnamon (1 teaspoon)
• Cornstarch (2 tablespoons)
• Granulated sugar (1/4 cup)
• Lemon juice (1 tablespoon)
• Apricots (2 cups, sliced)
• Peaches (4 cups, sliced)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced peaches, sliced apricots, lemon juice, granulated sugar, cornstarch, and cinnamon. Toss until the fruit is well coated.
3. Transfer the fruit mixture to a 9x9-inch baking dish.
4. In a separate bowl, combine the all-purpose flour, rolled oats, chopped almonds, brown sugar, and salt. Mix well.
5. Add the cold and cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Sprinkle the crumble mixture evenly over the fruit in the baking dish.
7. Bake for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
9. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.