Yesterday I received a big bag of ripe to slightly over ripe apricots from a neighbor whose tree was producing more than she could handle. As I gingerly placed the blushing orange fruit in the ceramic bowl on my counter, it became clear they would need to be used quickly. But what to do with this unexpected bounty?

Answer: combine them with Bing and Rainier cherries from farmers’ market for an Apricot-Cherry Crisp that’s a winner on any table. Enjoy this inspired recipe from best-selling Bay Area cookbook author Deborah Madison. Perfect accompanied with vanilla-bean ice cream!

ABUNDANT APRICOT-CHERRY CRISP

2 1/2  pounds ripe unpeeled apricots (about 32), quartered

1          pound cherries (any single variety or a combination, pitted

1/2     cup cane sugar

1 1/2   tablespoons quick-cooking tapioca

1/4      teaspoon almond extract

6          tablespoons unsalted butter, cut in small chunks

3/4      cup brown sugar

2/3      cup white whole-wheat flour

1           cup finely chopped almonds   *can substitute an equal amount of rolled oats if desired.

1/2       teaspoon ground nutmeg

1           ground cinnamon

1.  Heat oven to 375 and lightly butter a 9 x 13 inch baking dish.

2. Place quartered apricots and pitted cherries in a large bowl and toss with cane sugar, tapioca, and almond extract. Pour into prepared baking dish.

3. In another medium-size bowl, combine remaining ingredients using your fingers to mix in the butter until combined and the crisp topping is crumbly.

4. Sprinkle the topping evenly over the prepared fruit. Set the dish on a foil-lined baking sheet to catch any juices that may bubble over during baking. Bake on the middle oven rack for 45 minutes. The crisp should be browned with juices bubbling and slightly thickened. Remove and allow to cool. Enjoy with a generous scoop of vanilla-bean ice cream!