1 ½ pounds apricots, quartered about 6 cups ½ pound of cherries pitted about 2 cups Zest of 1 lemon, minced
1 generous teaspoon grated fresh ginger
½ cup sugar
2 tablespoons flour
Preheat the oven to 375 degrees. Make the topping, toss the rest of the ingredients together in a mixing bowl and then place in a 9 inch square baking dish. Level the fruit and cover with the topping. Bake for 45 to 50 minutes until the crisp is golden brown and the juices bubble around the sides of the dish. 2 cups whole grain pastry flour
2 cups rolled oats
2 teaspoons ground cinnamon
½ teaspoon cloves
½ cup butter softened
In a medium bowl combine the flour, oats, cinnamon and cloves. Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas.