Apricot Cherry Crisp? Some might consider this Pate Brisée-topped fruit dish a rather untraditional crisp. However, the sweet and savory combination of fruit and buttery pastry is addicting. Besides, I’m tired of crisps that don’t stay crisp!
- unsalted butter (at room temperature for baking dish)
- 3 pound ripe apricots
- 3/4 pound ripe cherries
- ⅓ cup all-purpose flour (plus more for rolling)
- 1 cup granulated sugar
- ½ recipe Pate Brisée
- 2 tablespoon turbinado sugar
Butter a 2‑quart baking dish; set aside.
Slice the apricots into quarters or sixths, depending on size. Discard the pits and place the cut apricots in a large bowl. Remove and discard the pits from the cherries and place them in the bowl with the apricots. Gently toss the fruit with flour and granulated sugar. Scrape the mixture into the prepared baking dish.
On a lightly floured work surface, roll out Pate Brisée into a 12-inch round. Cut into four 3‑inch strips; then cut the strips into 3 or 4‑inch pieces. Place the pieces over the fruit mixture in a random, patchwork pattern. Refrigerate uncovered for 20 minutes.
Meanwhile, place the oven rack in the center position and preheat oven to 400 degrees F.
When ready to bake, lightly brush the exposed pastry with water and sprinkle with turbinado sugar. Place the crisp on a rimmed baking sheet and place it in the heated oven. Bake until crust is golden brown and the juices bubble; about 55 minutes. Transfer to a rack to cool before serving.