Apricot Berry Crumble

July 26, 2014

in Apricots,Blueberry,Fruit,Raspberries,Recipes

Apricot Berry Crumble 8

Can you imagine how thrilled I was when Food and Wine magazine voted Apricot Berry Crumble “Best of the Best” shortly after Baking in America was published? Thrilled and surprised, actually, because the dessert is so simple and uncomplicated. So, what exactly is a “crumble?” According to Richard Sax’s Classic Home Desserts, it’s a fruit dessert baked with a topping containing oats, essentially an English version of American “crisps”. What both these types of desserts share is a crumbly topping of flour, sugar, and butter that bakes crisp on top as the underside sinks into the fruit to flavor and thicken it. They go way back in our history.

Many of the earlier cookbooks don’t even have recipes for crisps and crumbles because they were so commonplace and simple. This crumble, while still maintaining the simplicity of its ancestors, is a bit more sophisticated. Fresh apricots, raspberries, and blueberries, flavored with a few kernels of apricot seeds, lemon zest, lemon juice, and sugar, bake underneath a generous blanket of buttery flour, oats, sugar, and cinnamon.The sugar I like to use is an organic whole sugar, which is completely unrefined. It is granular, resembling dry yeast, and light brown in color, and has a pleasant background taste of molasses. If you can’t find it, use the same quantities of firmly packed light brown sugar instead.

Apricot Berry Crumble 1Apricots sprinkled with the ground apricot kernels, sugar and lemon zest.

Apricot Berry Crumble 2Apricot mixed with the zest, sugar, and cornstarch.

Apricot Berry Crumble 3Raspberries and blueberries scattered over the apricots and drizzled with lemon juice.

Apricot Berry Crumble 4Making the crumble topping in a food processor. Butter ready to be pulsed in.

Apricot Berry Crumble 6Butter pieces vary in size from fairly small to about 1/3-inch.

Apricot Berry Crumble 7The baked crumble! I know you can’t wait to dig in, but let it cool for at least 30 minutes before serving. This dessert is best when served warm. Plain is fine, but I think it is always better with a little whipped cream, ice cream, or frozen vanilla yogurt. Leftovers are wonderful for breakfast.

 

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