Summer Fruit Crisp - cooking recipe

Ingredients

1/2 c. plus 2 Tbsp. unsalted butter
3/4 lb. peaches, halved and stones removed
3/4 lb. apricots, halved and stones removed
1 c. flour
1/2 c. sugar
1 c. sour cream

Preparation

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