Joanne Weir Follow @ChefJoanneWeir

Cherry Apricot Blueberry Crisp

Cherry Apricot Blueberry Crisp

Serves 6.



Crisp topping:
3/4 cup pecans or walnuts, toasted and coarsely chopped
3/4 cup all-purpose flour
½ cup brown sugar
1/4 teaspoon freshly grated nutmeg
½ cup unsalted butter, room temperature
1/2 cup oatmeal

Fruit filling:

2 pounds cherries, pitted
4 apricots, pitted and quartered
1 cup blueberries
3 tablespoons all-purpose flour
2 tablespoons sugar


Preheat an oven to 400F.

In the bowl to the food processor, pulse together the flour, brown sugar and nutmeg.  Add the butter to the food processor and pulse 2 to 3 times.  Add the nuts and oatmeal and pulse 2 times until mixed.

In a bowl, toss together the cherries, apricots, blueberries, flour and sugar until well mixed.  Place the fruit in a 1 1/2 to 2 qt. gratin dish and sprinkle the crisp topping evenly onto the top.   Bake in the middle of the oven until a skewer inserted into the center goes in without any resistance, the top is golden and it is bubbling around the edges, 30 minutes.  Remove from the oven and let cool for 20 minutes before serving. 

To serve, spoon the crisp into individual dessert dishes.