Thursday, May 14, 2015

Tart Apricot crisp

While I love food and will happily eat just about anything, my true weakness lies in baked goods. Cakes, brownies, bread, pies... these things I can't resist.

So when I came home with several pounds of apricots, I couldn't wait to try a variety of desserts with them. I let my children have free reign on the apricots until they'd consumed about half of them, and then I hid the rest in the fridge. Luckily, I still had enough to make this crisp.

You need:
(for the filling)
2 1/2 pounds of apricots (weigh them first, and then remove the pit and slice them)
3/4 C sugar
1/2 C instant tapioca
(for the crust)
1 C oatmeal 
1/2 C flour
1/2 C brown sugar 
1/2 t salt
1 stick of chilled butter
3/4 C nut pieces

Here I am weighing my apricots.

After you slice the apricots, throw them in a large bowl. Add the sugar and tapioca, then stir to mix. Let it sit for 15 minutes, or about the time it takes for you to prepare the topping.

Combine the oats, flour, salt, and brown sugar. A note on the brown sugar: I adore dark brown sugar. Even when a recipe calls for golden, I use dark. I just love the stronger molasses flavor. But that's a judgment call. Do you what you prefer.

Cut your butter into pieces and blend with a pastry cutter, two knives, or a food processor, if you have one you don't mind getting dirty. Add in the nuts. I used pecans, because again, I love them and always have them on hand. Hazelnuts or walnuts would work equally good here.

After fifteen minutes, your apricots will look like this. Yum.

Set the oven to 400 degrees F. Grease a 9x13 pan and spread the apricots inside. 

Sprinkle on the topping.

Bake at 400 degrees for thirty minutes, then lower the temperature to 350. Bake for fifteen more minutes or until bubbly. Let cool 20 minutes before serving.

Since the apricots are rather tart, I thought the dessert begged for vanilla ice-cream. We happened to have some, so that's how we served it. The kids simply loved this.




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