Cherry, Apricot and Almond Spiced Crumble Recipe Courtesy of Executive Chef Karen Hatfield, Cortez Restaurant

Filling:
2 Qt Cherries, pitted and halved
1 Qt Apricots, pitted and diced large
1 Cup Sugar

Topping:
3/4 Cup Almonds, lightly toasted
2 Cups Flour
3/4 Cup Dark Brown Sugar
1/8 Cup Granulated Sugar
1/4 Tspn Cinnamon
1/4 Tspn Ground Ginger
6 1/2 Oz Butter
1/2 Tspn Vanilla Extract

Filling:
Macerate (steep) fruit and sugar for at least 2 hours.

Topping:
Combine all dry ingredients in a mixing bowl and mix until well combined. Add butter and extract and continue to mix until only very small pieces of butter remain. Spread out on a sheet tray and let dry out slightly at room temperature and then refrigerate until needed. To bake, fill the desired dish almost full with the fruit mixture and top with crumble. Bake at 325˚ F until the fruit is bubbling and topping is golden.