3 1/2 pounds apricots, pitted, quartered
1 pound cherries, pitted
1 cup (scant) sugar
3 1/2 tablespoons quick-cooking tapioca
8 tablespoons (1 stick) chilled butter
3/4 cup all purpose flour
1/4 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/2 cup sliced almonds
Vanilla Ice Cream

Butter 9 x 13 inch baking dish. Combine first 4 ingredients in bowl. Let stand until tapioca softens, about 45 minutes. Preheat oven to 375° F. Transfer apricot mixture to prepared dish. Cut 2 tablespoons butter into small pieces and arrange atop fruit. Bake until juices bubble, about 35 minutes. Cool completely, about 1 1/2 hours.

Preheat oven to 375° F. Mix flour, brown sugar, and cinnamon in bowl. Add 6 tablespoons butter; cut in until mixture resembles coarse meal. Mix in nuts. Sprinkle topping over fruit, leaving 1 inch border on all sides. Bake until topping is brown and crisp, about 45 minutes. Serve warm with ice cream.