Ingredients

• 16 small ripe apricots (about 3 pounds), halved, pitted
• 1 1/2 pounds cherries, pitted
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cardamom
• 4 cups purchased granola
• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
• 7 cups Lemon-Buttermilk Sorbet

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Instructions

1. Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.