dgeevanson
06-27-2005, 12:34 PM
I found this recipe in my book called Best American Recipes 2004-2005. I plan to try it this weekend when we have company. Thought others might want to try it as well. It was selected as one of Food and Wine's top twenty five recipes ever.
FRESH APRICOT BERRY CRUMBLE
2 pounds firm, ripe apricots, halved and pitted
8 whole almonds
1 c packed light brown sugar
finely grated zest of 1 lemon
1 1/2 c raspberries
1 1/2 c blueberries
2 T fresh lemon juice
1c all purpose flour
3/4 c old fashioned or quick oats
1 ts ground cinnamon
1/4 ts salt
10 T cold unsalted butter, cut into tablespoon size pieces
Heat oven to 375. Place the apricots in a shallow 2 1/2 qt. baking dish, such as a 10 inch deep dish pie plate.
In food processor, grind the almonds with 1/4 c of the brown sugar until fine, about 30 seconds. Add the lemon zest and process for about 5-10 seconds. Scrape the sugar mixture over the apricots and toss. Scatter the raspberries and blueberries over the apricots and drizzle with the lemon juice.
In the food processor, combine the flour, oats, cinnamon, salt and remaining 3/4 c brown sugar. Process for 10 seconds. Add the butter and pulse just until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake for about 55 minutes, until the topping is browned and the filling is bubbling. Let the crumble cool on a wire rack and serve.
I'll post a review when I make it. Darla
FRESH APRICOT BERRY CRUMBLE
2 pounds firm, ripe apricots, halved and pitted
8 whole almonds
1 c packed light brown sugar
finely grated zest of 1 lemon
1 1/2 c raspberries
1 1/2 c blueberries
2 T fresh lemon juice
1c all purpose flour
3/4 c old fashioned or quick oats
1 ts ground cinnamon
1/4 ts salt
10 T cold unsalted butter, cut into tablespoon size pieces
Heat oven to 375. Place the apricots in a shallow 2 1/2 qt. baking dish, such as a 10 inch deep dish pie plate.
In food processor, grind the almonds with 1/4 c of the brown sugar until fine, about 30 seconds. Add the lemon zest and process for about 5-10 seconds. Scrape the sugar mixture over the apricots and toss. Scatter the raspberries and blueberries over the apricots and drizzle with the lemon juice.
In the food processor, combine the flour, oats, cinnamon, salt and remaining 3/4 c brown sugar. Process for 10 seconds. Add the butter and pulse just until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake for about 55 minutes, until the topping is browned and the filling is bubbling. Let the crumble cool on a wire rack and serve.
I'll post a review when I make it. Darla