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Parve
Easy
50 Minutes
Diets 
Last month was my birthday. What did I want to do? Sour-cherry picking of course. Unexciting, I know! Truth is, these sour cherries have such a short season that you’re really lucky if you catch them (so I tried hard to get this recipe to you fast). When you eat them raw, you really pucker up. But if you can get your hands on them, they make excellent crumbles, pies, and preserves. The longer you wait, the less tart they are. So, roll up those sleeves! I made mine in a cast-iron skillet on the grill (cuz SUMMER!). No worries—you can make it in the oven too! Yield: 1 9-inch pie
3 cups sour cherries, pitted
4 apricots, sliced
1/3 cup Haddar Brown Sugar
2 tablespoons Gefen Cornstarch
1 teaspoon Gefen Vanilla
1/2 teaspoon Gefen Cinnamon
1/2 cup Glicks Flour
1/2 cup oats
1/4 cup sugar
1/4 teaspoon salt
3/4 stick (6 tablespoons) margarine or butter
Combine filling ingredients in a nine-inch cast-iron skillet or a pan.
Combine topping ingredients and mix with your hands until you get a crumble consistency.
Evenly spread the topping over the filling.
Place on a hot grill. Cook for 30 to 35 minutes or until the top is golden and the sides are bubbly.
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