The Napa farmers’ markets are bursting with fresh fruit…and these two gems will disappear in just two weeks!  Apricots have been scare the last two years so I am stocking up on my supply for desserts, sauces and jam.  The very best come from our good friend, Michele Bera, who indulges us at market with her stone fruits from Vacaville.  And if you think blueberries are mild with flavor…then you have not tried Stokes!  In a word: explosive.

We all know the health benefits of blueberries, so I assume you will (or already do) fill your freezer with these antioxidant powerhouses.  Apricots offer high amounts of vitamin A and even a small amount of protein (did you know that many fruits and vegetable contain protein?)  The best way to store fresh apricots and blueberries is in the refrigerator for up to 4 days, but I can’t imagine you’ll wait that long once you get a taste of this recipe.

Blueberry Apricot Crisp – Serves 4-6

Have you visited the Kitchn yet?  LOVE this site.  Filled with so many useful tips and melt in your mouth recipes.  That’s where the base for the recipe came from and its now a staple.  I’ve used it with all types of fruit and have made all three variations.  Minimum effort, maximum flavor.

For the filling:
5-6 cups fruit, enough to almost fill 8×8 baking dish
1/3 cup Sucanat or other sweetener
1-3 teaspoons lemon juice, to taste
1-3 tablespoons arrowroot*, depending on juiciness of fruit
1 teaspoon spice, like cinnamon, ginger, or nutmeg (optional)

For the crumble topping:
1 cup (5 ounces) whole wheat or gluten free flour
1/2 cup (4 ounces) brown sugar
1/2 teaspoon cinnamon (optional)
1/4 teaspoon sea salt
8 tablespoons (4 ounces) unsalted butter, softened (I’ve also used coconut oil – mmm.)

*Arrowroot is similar to cornstarch, which you can also use. I don’t use corn products as they tend to contain genetically modified ingredients.

Note: Be sure to use a baking dish that is glass, ceramic, or another non-reactive material

8″x8″ baking dish
or
9″x9″ baking dish
or
9″ pie dish

Instructions

Heat oven to 375°F.

1. Prepare the Fruit Filling: If necessary, dice the fruit into bite-sized pieces. Toss the fruit with lemon juice, arrowroot, and any spices. Use more sugar and less lemon juice when cooking with tart fruits like rhubarb and blackberries, and less sugar but more lemon juice for sweet fruits like peaches and plums. Use more ‘starch’ with very juicy fruits like plums and less with firm fruits like apples.

Pour the fruit filling into the baking dish.

2. Prepare the Crumble Topping: Thoroughly mix the flour, sugar, cinnamon, and salt for the crumble topping. Break the butter into a few large pieces and toss these in the dry ingredients. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large heavy crumbs are formed.

3. Top the Fruit Filling: Pour the crumble topping evenly over the fruit.

4. Bake the Crumble: Bake the crumble for 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch.

5. Cool and Store the Crumble: Let the crumble cool for at least 15 minutes before eating. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set. Crumbles will keep, covered and refrigerated, for up to a week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.

Additional Notes:

• Using a 9″x13″ Pan: Increase the fruit to 10-11 cups, adjusting the other filling ingredients to match. Increase all the crumble topping ingredients by half (1 1/2 cups flour, etc.), except for the baking powder.

• To Make a Crisp: Add 1/2 cup of old-fashioned rolled oats or 1/2 cup chopped nuts (or both) to the topping.

• To Make a Cobbler: Press the crumbs into biscuit-sized patties and arrange them in a single layer over the fruit.


Comments

Apricot Blueberry Crisp — 3 Comments

  1. Love the before and after. Both look spectacular, but right about now, I’ll take the ‘after’ please!!!

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