Apricot and Blueberry Crisp
Apricot and Blueberry Crisp
Fresh Apricots and fresh local blueberries seem to hit the stores in my part of the world around the same time. Pairing them together seemed a logical decision. This is an incredibly simple and delicious recipe.
The fruit mixture
2 cups apricots, quartered and then cut into thirds, about 4 apricots
2 cups blueberries, about 1 pint
lemon zest from one lemon, finely chopped
1 tablespoon lemon juice
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon (or a bit less) freshly ground nutmeg
Preheat the oven to 350 degrees. Combine the fruit and other ingredients in a bowl, mix thoroughly, and let stand.
The topping mixture
2/3 cup oatmeal
2 tablespoons flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon (or a bit less) freshly ground nutmeg
3 tablespoons butter, cut into small pieces
In a large mixing bowl combine all of the dry ingredients and mix thoroughly. Add the butter, and using your fingers, incorporate mix until you get clumps of butter and dry ingredients throughout.
Fresh out of the Oven
Add the fruit mixture to four large ramekins or six small ramekins. Cover the ramekins with the topping mixture, making sure the topping covers all and is evenly dispersed between the ramekins. Place in the oven and cook from 40 to 45 minutes. The blueberries should be bubbling and the topping a golden brown color when done.
Allow to stand for 15 minutes before serving.