Saturday, July 3, 2010

Apricot-blueberry crisp

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.

Crisp topping:
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.

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