I can’t seem to get my fill of strawberries this year, so here’s another dessert I made recently that combines fresh apricots with strawberries. Fresh apricots are available pretty much thoughout the month of May, so combining them with strawberries is a natural. I don’t know why I’ve never thought of that before, but I’m glad this recipe brought it to my attention. The results are crazy good especially when you add on a crumble topping that includes pine nuts.
In this crisp the apricots hold their shape while the strawberries become sauce-like. Bake it in a 9 or 10-inch baking dish or pie plate for the right ratio of fruit filling to crumble topping. Served with a scoop of strawberry ice cream takes it over the top. Just sayin….
STRAWBERRY AND APRICOT CRISP
Yield: 6 servings
- 1/2 stick ( 4 Tbpn )cold unsalted butter cut into small pieces, plus more for the baking dish
- 1/2 cup packed light brown sugar
- 1/3 cup flour
- 1/2 cup old-fashioned rolled oats
- 1/4 tsp. ground cinnamon
- 1/8 tsp. salt
- 2 ounces pine nuts, toasted ( 1/3 cup )
- 4 apricots, pitted and cut into sixths (about 2 cups)
- 12 ounces strawberries, ( about 15) hulled and halved, or quartered if large (about 2 1/2 cups)
- 1/2 cup sugar
- 2 tsp. fresh lemon juice
- 1 tsp. cornstarch
- pinch salt
1. Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes and up to overnight.
2. Preheat oven to 350*F. Butter a 9-inch round shallow baking dish or pie plate. Combine all filling ingredients in another medium bowl. Transfer to baking dish and top with crumble.
Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes. Serve warm or at room temperature with ice cream or frozen yogurt if desired.
SOURCE: Martha Stewart Living