Tuesday, June 09, 2009

Apricot Crisp

apricot crisp

Yesterday I was roaming through the grocery store and these apricots caught my eye. Not because I wanted to bake with them, but because they were totally gorgeous and I wanted to take pictures of them. If I could spend the rest of my days simply taking pictures of fruit, I'd be a happy girl. Of course I realized I was going to have to do something with them once I got them home, but I hadn’t a clue what.

apricots

So after I spent a while photographing them I began searching for a way to use them. All the recipes I was finding called for things I didn’t have, Almond flour, apricot jam, etc. Then I finally came upon this recipe from Smitten Kitchen for Apricot Crisp.

apricots

I absolutely love crisps and generally think the world would be a better place if everyone had some every morning. For me, the fruit is really more of a vehicle for the topping. That oaty-crumbly goodness.

apricots

But what’s so great about this crisp is that the tartness of the apricots is really balanced out by the sweetness of the topping. It’s perfect! And so, so delicious. It’d be great with yogurt or even a little ice cream!

apricot crisp

Apricot Crisp
From Smitten Kitchen

Fruit Base
1 pound apricots
3 tablespoons sugar
1 tablespoon flour
Grated fresh nutmeg, a pinch

Crisp Topping
1/2 stick (4 tablespoons, 2 ounces) butter, melted
6 tablespoons turbinado or regular sugar (turbinado, also sold as Sugar in the Raw, gives an excellent crunch)
1/2 cup oats
1/2 cup all-purpose flour (or a mixture of whole wheat and all-purpose flour)
Pinch of salt
2 tablespoons sliced almonds (I didn't have and almonds so I just used 2 more tablespoons of oats)

Prepare fruit: Preheat oven to 400 degrees. Pull apart apricots at their seam, remove pits, and tear them one more time into quarters, placing them in a small baking dish (one that holds two to three cups is ideal). Stir in sugar, flour and pinch of nutmeg.

Make topping: Melt butter and stir in sugar, then oats, then flour, salt and almonds until large clumps form. Sprinkle mixture over the fruit. Bake for about 30 to 40 minutes and serve warm. Or do as she mentions and I did, let it cool completely and then stick it in the fridge overnight, the flavors have time to combine and the apricots become a little less tart. Mix it with yogurt or even ice cream would be good!

27 comments:

  1. This is a lovely post. The pictures are perfect. The crisp captures my heart. I LOVE a crisp probably more than anything. Hey?! Maybe I should dump the wedding cake at my wedding and have this?! Thanks!

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  2. You are a girl after my own heart- apricots and crisp are two of the best things out there. I am so making this, just as soon as my apricots are ripe! Lovely pictures as usual.

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  3. GReat pictures I love apricots but I do more since I see your interpretation.

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  4. ooooo that looks so tempting. I think I'll have to grab a bunch of apricots at farmers market tomorrow. Thanks for sharing.

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  5. This looks delicious, and your photos are wonderful. I completely agree with having a little fruit crisp every morning, too.

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  6. yum...love apricots! this crisp looks like perfect comfort baked in a dish.

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  7. That looks delicious. I've never baked with fresh apricots before, only used the dried ones. The crisp looks like it would be great with ice cream too!

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  8. Oooo, looks lovely! I think this would be good for some in season TX peaches too :)

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  9. I picked up four apricots from the market the other day just because they looked pretty. Photographed them too. Now I have to go back and buy some more so I can make this crisp!

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  10. oh my goodness gracious this looks good, girlie!!!

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  11. Wow I just stumbled across your blog and I LOVE it! You have such a talent!

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  12. Beautiful, beautiful, beautiful!!!! I can taste it just looking at the pictures.
    Great job...
    Lilly

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  13. I do that all the time, buy things because they are pretty or interesting looking without a thought as to what to do with them... my most recent example: lychee... I mean seriously, what can I do with lychee??
    Awesome photos and the crisp looks fabulous!

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  14. I love your blog! Great photography. I am also a fan of Deb's blog as well, that I can tell you are :) Look forward to following along ~

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  15. Mmm I love crisps, and I really love apricots. This looks great!

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  16. Hello! I loved this crisp! Just after I made it, we had it with vanilla ice cream and next day the rest was used to top our porridge. I never thought that nutmeg and apricots fit so well!!! Thank you for the recipe :)

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