Apricot Crumble

June 2, 2008

This is a great summer dessert -- it can be put together in under 5 minutes (you don't even have to cut up the apricots!), you can use fruit that isn't the best to eat (i.e. too tart) and people gobble it up. It is also my favorite way to eat one of my favorite fruits. You can obviously substitute other stone fruits, but apricots are the best, in my opinion. They melt perfectly under the crunchy topping. {Apricots have a very short season. Trader Joe's has them right now, and they are starting to show up in the farmers markets. But get them soon -- they are usually gone by July.}

Apricot Crumble
(a Ruth Reichl recipe from a Gourmet e-newsletter)

2 lb. apricots

1 stick butter

3/4 c. sugar

3/4 c. flour

pinch of salt

freshly grated nutmeg

Preheat oven to 375 degrees.

Pull apart the apricots (discarding pits) and put in a 9 inch pie pan or similar baking dish. Melt butter, then add sugar, mix well, then add the flour and salt. Crumble mixture over apricots. Sprinkle nutmeg over top. Bake for 40 minutes. Serve warm.

1 comment:

  1. Cool - I will have to try this with the box of apricots I have right now - maybe for dinner tomorrow night!


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