When you have no job and summer fruit aplenty…
I’d say it’s pie time we do some baking! [har har har]
In this case, an apricot/blackberry crisp was on the menu.
*Note: to make this recipe vegan, substitutions are indicated in parenthesis (ie exchange the butter for Earth Balance and the brown sugar for turbinado sugar).
Step 1: Wash, pit, and chop 12-15 apricots (into bite sized pieces)
Step 2: Prep crumble crust (fruit topping) in separate mixing bowl
- 1/3 c. butter or margarine (sub Earth Balance for vegan recipe)
- 1/2 c. packed brown sugar (sub turbinado sugar for vegan recipe)
- 3/4 c. oats
- 1/4 c. flour
Step 3: Mix together dry ingredients. Blend in butter until mixture forms small clumps.
Step 4: Add 2 containers of washed blackberries to chopped apricots, along with:
- 1/2 cup sugar (sub 1/3 cup agave nectar for vegan recipe – I use Xagave)
- 3 T cornstarch
- 1 tsp vanilla
Make sure to first mix sugar and cornstarch to remove any lumps and then add vanilla and gently stir it into the fruit.
Step 5: Place fruit mix into a lightly buttered (or vegetable sprayed) 9 x13 baking dish.
Step 6: Add crumble topping to cover the fruit.
Step 7: Bake in 375 degree oven for about 45 minutes, until topping is lightly browned and fruit is cooked and bubbling up through the topping.
Step 8: Remove and wait patiently for the crumble to cool.
It may feel like time is standing still…
But it’s better than burning off your taste buds altogether.
When the aroma gets to the point of intoxicatingly delicious…so much so that you can’t stand it any longer…serve it up!
Step 9: Enjoy!
Now that’s a summer dessert that is too good to pass up!