Contributed by "Vegetarian Cooking for Everyone", Deborah Madison

Ingredients

2 1/2 lbs apricots
1 lb cherries
2 Tbsp sugar
1 1/2 Tbsp minute tapioca
1/8 tsp almond extract

6 Tbsp unsalted butter
3/4 cup brown sugar
2/3 cup all-purpose flour
1/2 cup rolled oats
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp freshly-grated nutmeg

Instructions

Preheat oven to 375 F. Lightly butter a 2 1/2 quart gratin dish. Pit the apricots and cherries, then toss with the sugar, tapioca, and almond extract. Lay in the prepared dish.

Cut the butter into chunks, and mix together with the rest of the second set of ingredients, until texture is coarse and crumbly.

Pat the topping over the fruit. Set the dish on a baking pan to catch the juices and bake until the top is browned and the juices have thickened around the edge, about 45 minutes. Serve warm with vanilla or honey ice cream.

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