Sour cherry, apricot, and rhubarb crisp. I had some frozen sour cherries not in the greatest shape that I thawed and drained, which I supplemented with a few apricots and a large stalk of rhubarb. I freelanced the topping, using roughly equal volumes of AP and almond flour and roughly equal but lesser volumes of rolled oats and brown sugar, plus some salt and cardamom. Went the simple route with melted butter. Just cornstarch and sugar in the fruit. The cherries and apricots were fairly soft, so I tossed the rhubarb with a sprinkle of sugar and put it in the oven for around 10 minutes before adding the remainder of the filling components. Baked the assembled crisp at 375F convection for around 25 minutes.
