6 cups apricots, halved, each half cut into thirds (about 12 medium-large apricots, 2 2/3 pounds) 1 cup plus 2 tablespoons sugar, divided 3/4 cup packed brown sugar 1 cup plus 6 tablespoons flour, divided 2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon kosher salt 1 extra-large egg, beaten lightly 2 tablespoons creme fraiche 6 ounces (1 1/2 cups) Persian mulberries 1/2 cup (1 stick) unsalted butter, melted

Step 1 Heat the oven to 350 degrees.

Step 2 In a mixing bowl, combine the apricots, 2 tablespoons sugar, brown sugar, 6 tablespoons flour and the cinnamon. Set aside for 30 minutes.

Step 3In another bowl, combine 1 cup flour, 1 cup sugar, the baking powder and salt. Add the egg and mix with your hands until it resembles coarse meal.

Step 4Strain the apricot mixture, reserving the liquid in another bowl. Whisk the creme fraiche into the liquid. Fold the liquid mixture back into the apricots and divide half of mixture into 6 (1-cup) ramekins. Layer some mulberries over the apricots. Cover with the rest of the apricots, then top with the remaining mulberries.

Step 5Cover the fruit with the topping mixture. There may be some left over, depending on how much topping you like on the crisp.

Step 6Drizzle the melted butter over the topping. Place the ramekins on a parchment-lined baking sheet.

Step 7Bake about 55 minutes, until golden brown and bubbly. Serve with ice cream or with whipped cream and creme fraiche whisked together, if desired.

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