Serves: 10
Total Calories: 1,117

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

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.

Nutritional Facts:

Serves: 10
Total Calories: 1,117
Calories from Fat: 589

More Recipes from the Dinner Parties Cookbook:
*Dinners for Ten to Twelve
Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream
Arugula, Blood Orange, And Fennel Salad With Walnut Oil
Bagna Cauda With Fennel, Endives, and Cauliflower
Baked Three-Cheese Pasta With Pancetta
Broccoli Mash
Bruschetta With Chopped Tomatoes, Parsley, And Basil
Chicken à la Mama
Chopped Escarole Salad With Grapefruit And Avocado
Dark Chocolate Brownies With Coffee Ice Cream
Frisée Salad With Mushrooms, Tomatoes, And Red Onion
Rice Pudding With Brandied Cherries
Roasted Leg of Lamb With Mint Pesto
Roasted Mixed New Potatoes