This will be dessert for my Forfajuly BBQ later today.
4 lb apricots, pitted and quartered
1 pt blueberries
1 c sugar
Juice of 1/2 a lemon
2 tsp cinnamon
1/4 tsp nutmeg
2 Tbp Minute® tapioca
Combine quartered apricots with blueberries, mix in sugar and spices, squeeze the juice of half a lemon over all, and then sprinkle on the Minute tapioca. Mix well. Pour into a large baking dish.
1 1/2 c rolled oats
1 1/2 c coarse toasted bread crumbs (I make these myself)
1/2 c white sugar
1/2 light brown sugar
1 tsp cinnamon
1 stick (1/4 b) butter, melted
A good pinch of salt
Mix dry ingredients. Pour melted butter over all, and mix well.
Cover the fruit with the crisp mixture. Place the baking dish on a foil lined baking sheet (if it bubbles over, you will be very happy you did this).
Bake at 350°F for 45-60 minutes, until the fruit is bubbling up around the edges and the topping is browned and crisp.
Cool to room temperature. Serve with ice cream or a big dollop of sweetened whipped cream.
Saturday, July 3, 2010
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.