Apricot-Cherry Crisp with Lemon-Buttermilk Sorbet


  • 16 small ripe apricots (about 3 pounds), halved, pitted
  • 1 1/2 pounds cherries, pitted
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cardamom
  • 4 cups purchased granola
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces

    • 7 cups


      If You Don't Have A Cherry Pitter, Use The Side Of A Knife To Crush Each Cherry Against The Work Surface. Once The Flesh Has Been Separated,...

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