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Apricot Crisp

July 13, 2010

One of the best things about summer is all the fresh fruit. I love going to the farmers’ market and buying local, in season fruit. Aside from eating it fresh from the market as the perfect snack or accompaniment to breakfast, I love making crisps and pies. Add a little ice cream, and it is the most refreshing summer treat. I found this recipe in an issue of Sunset Magazine several years ago, and it is one of my favorite summer crisps. The recipe calls for chopped pecans, but I typically leave those out since my family isn’t wild about nuts. I also leave out the raisins, since I want to enjoy the full flavor of the apricots. I hope you enjoy this yummy summer treat!

Fresh Apricot Crisp

Courtesy of Sunset Magazine

Ingredients:

1/2 cup butter

1/2 cup flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/3 cup packed dark brown sugar

2/3 cup rolled oats

1/3 cup golden raisins (optional)

1/3 cup chopped pecans (I leave these out)

5 cups pitted and halved fresh apricots (approximately 15 apricots)

1 Tablespoon fresh lemon juice

1/4 cup granulated sugar

Directions:

Preheat oven to 350 degrees and grease an 8- by 8-in. pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats (then raisins and pecans, if using), and then stir in melted butter.

Toss apricots with lemon juice and granulated sugar and spread in baking pan. Squeeze topping into shaggy chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool, serve with vanilla ice cream, and enjoy!

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