serves 4-6

If you have any extra vanilla lemon sugar, it's delicious dissolved into warm milk (says my daughter).

for the vanilla lemon sugar:

4 tablespoons granulated sugar

1 teaspoon lemon zest

seeds scraped out from 1/2 vanilla bean

for the fruit:

12-15 apricots

15-20 cherries

for the crisp topping:

1/4 cup flour

1/2 cup rolled oats (not quick cooking) 

1/2 cup finely chopped walnuts

1/4 teaspoon kosher salt

6 tablespoons unsalted butter

4 tablespoons brown sugar

To make the vanilla lemon sugar: In a food processor, pulverize the sugar, lemon zest, and vanilla bean seeds for 30 seconds. Set aside.

Halve and pit the apricots. Halve and pit the cherries (use a cherry pitter for a bit less of a mess). Place fruit in a baking dish (it's okay if it overlaps a bit). Sprinkle 2-4 tablespoons of the vanilla lemon sugar all over the fruit (up to you how sweet you want to go). Let it sit for at least 30 minutes.

Preheat oven to 350°F.

Toss together flour, oats, walnuts, and salt. Set aside.

In a medium-sized pot, melt the butter. Let it foam up a bit and then settle back down. Watch carefully. Remove from heat just as the milk solids start to brown at the bottom of the pot. Stir in brown sugar. Add the flour/oat/nut mixture. Mix until just combined.  

Distribute the crisp mixture all over the top of the fruit. Press down firmly. Bits of fruit might poke through a bit. That's okay. Bake until the crisp starts to bubble around the edges and the top is golden brown (about 40 minutes). Serve right away with ice cream, whipped cream, créme fraîche, or yoghurt. It's great for breakfast.