Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream: The Best Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream Recipe from Cook'n

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	Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream

Serves: 10

Serves 10 to 12
This classic American crisp works best with the freshest fruits you can find, and is easily prepared earlier in the day and reheated just before serving. Feel free to experiment with different fruits; the topping works well with just about any combination.

   FILLING:
   3 pounds fresh apricot, peeled, pitted, and cut into 1/2-inch-thick slices
   2 pounds fresh sweet red cherries
   2 cups fresh or frozen blueberries
   1 1/2 cups granulated sugar
   1/2 cup all-purpose flour

   TOPPING:
   2 1/2 cups old-fashioned oats
   1 1/2 cups packed dark brown sugar
   2 teaspoons ground cinnamon
   2 teaspoons salt
   1 cup unsalted butter (2 sticks), melted
   Vanilla Bean Ice Cream

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Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish.

TO PREPARE THE FILLING: In a large bowl, combine the apricots, cherries, blueberries, sugar, and flour. Pour the mixture into the prepared dish.

TO PREPARE THE TOPPING: In a separate large bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Mix thoroughly. Add the melted butter and stir until blended. Sprinkle the topping evenly over the fruit mixture.

Bake for 25 to 30 minutes, or until the topping is brown and the fruit bubbles. Let cool for 5 to 10 minutes before serving. If made ahead, reheat in a preheated 350°F oven for 10 to 15 minutes. Serve with the vanilla ice cream.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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