APRICOT CRISP

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Individual fruit crisps are the best summer can offer to us. After all these wonderful stone fruits are only in season locally a short time. Since apricots don’t travel well, they are not usually transported as fresh but rather processed by dehydration or other preservation method. So we like to use them fresh when they are available.

Ingredients:

  • 3/4 cup rolled oats

  • 1/4 teaspoon cinnamon
  • 1/2 cup chopped walnuts, optional
  • 3/4 cup white whole wheat flour (all-purpose flour)
  • 1/2 cup natural cane sugar (or brown sugar)
  • 1/2 teaspoon cinnamon big pinch of salt
  • 1/3 cup butter, melted
  • 1/3 cup yogurt
  • 2 pounds ripe apricots or blend of peach, apricots and plums
  • 1/4 cup natural cane sugar (or brown sugar)
  • 1 tablespoon plus 1 teaspoons arrowroot (or cornstarch)
  • a scant 1/2 teaspoon orange blossom water or 1/4 teaspoon orange zest or

Method:

Blend the first eight ingredients. The mixture will be crumbly. Set aside. Prepare the fruit by removing pits and cutting into quarters and then in half again. Add each sugar, cornstarch and flavorings. Place into individual buttered containers and top each container with the crisp mix. Bake 400F for about 20-25 minutes.



Ingredients:


Method:





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