Apricot-Cherry Crisp with Lemon-Buttermilk Sorbet

1. 1

   Preheat oven to 375F.

2. 2

   Place first 5 ingredients in 13x9x2-inch glass baking dish; toss.

3. 3

   Blend granola and butter in processor until moist crumbs form.

4. 4

   Sprinkle topping evenly over apricot-cherry mixture.

5. 5

   Bake until filling bubbles thickly around edges, about 50 minutes.

6. 6

   Serve warm or at room temperature with sorbet.

No nutritional information available.

No additional tips available.