Summer Fruit Crisp - cooking recipe

Ingredients

1/2 c. plus 2 Tbsp. unsalted butter
3/4 lb. peaches, halved (stones removed)
3/4 lb. apricot halves, (stones removed)
1 c. flour
1 c. creme fraiche or sour cream
1/2 c. sugar

Preparation

Preheat oven to 350\u00b0.
Butter a shallow baking dish with 2 tablespoons butter and arrange the fruit in the base.
In the bowl of a food processor, briefly combine the remaining butter with the flour and sugar until the mixture is crumbly.
Sprinkle evenly over fruit.
Bake 25 to 30 minutes, until top becomes crisp and fruit collapses.
Serve warm with the creme fraiche.
Serves 6.