| 3
½ pounds apricots, pitted, quartered
1 pound cherries, pitted
1 cup (scant) sugar
3 ½ tablespoons quick-cooking
tapioca
8 tablespoons (1 stick) chilled
butter
¾ cup all purpose flour
¼ cup firmly packed brown sugar
¼ teaspoon ground cinnamon
½ cup sliced almonds
Vanilla Ice Cream
Butter 9 X 13 inch baking dish.
Combine first 4 ingredients in bowl. Let stand until
tapioca softens, about 45 minutes. Preheat oven to 375o
F. Transfer apricot mixture to prepared dish. Cut
2 tablespoons butter into small pieces and arrange atop
fruit. Bake until juices bubble, about 35 minutes. Cool
completely, about 1½ hours.
Preheat oven to 375o F.
Mix flour, brown sugar and cinnamon in bowl. Add 6
tablespoons butter; cut in until mixture resembles
coarse meal. Mix in nuts. Sprinkle topping over fruit,
leaving 1 inch border on all sides. Bake until topping
is brown and crisp, about 45 minutes. Serve warm with
ice cream. |
