Prep: 30 minutes

Bake: 45 minutes plus cooling

Serves: 8

Bottom:

1 pound sweet dark cherries, pitted and halved

1 pound fresh apricots, pitted and sliced 1/2-inch thick

3/4 cup granulated sugar

3 tablespoons kirsch (optional)

2 tablespoons cornstarch

Finely grated zest of 1 lemon

1 tablespoon freshly squeezed lemon juice

Top:

1 cup all-purpose wheat flour

2/3 cup quick-cook oats

10 tablespoons unsalted butter, cut up

1 cup dark brown sugar

1/2 teaspoon salt

1. Toss: Heap all bottom ingredients in a large bowl. Fold gently with a flexible spatula.

2. Mix: Pile all top ingredients into a stand mixer. Mix on low to moist clumps.

3. Fill: Give fruit one more fold. Tumble into a buttered 8-inch square baking pan. Tumble clumps over fruit; pat down, gently.

4. Bake: Slide into a 350-degree oven and bake until fruit bubbles and top turns crisp, about 45 to 50 minutes. Cool on a rack (takes a couple hours). Nice slightly warm, with vanilla ice cream.