Lately my primary source for new recipe inspiration comes from fellow bloggers.
This weekend it was this Apricot Crisp that I saw on Stephmodo last week.
It. Was. Fantastic.
and it's all gone. already.
I made a few changes based on what I had, I actually made mine closer to the original recipe, but didn't realize that till I pulled it up here. It is one of the fastest fruit crisps I've ever made.
Here's the recipe with my changes:
Ingredients1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon Kosher salt
1/3 cup packed dark brown sugar
2/3 cup old fashion oats
1/2 cup chopped almonds
7 cups (original recipe calls for 5 cups) pitted and halved fresh apricots, do not peel. I used 1.5 pounds.
The juice of one fresh lemon juice
(1/4 cup granulated sugar - I didn't add this sugar, but will next time. It was delish without, but apricots are very tart, so if you like your crisps sweeter then add the sugar)
1. Preheat oven to 350° and grease an 8- by 8-in. baking pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats, raisins (if using), and pecans, then stir in melted butter.
2. Toss apricots with lemon juice (and granulated sugar if you use it) and spread in baking pan. Squeeze topping into shaggy chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool at least 30 minutes, and serve with vanilla ice cream