Recipe by Veronica Meredith
"I used fresh apricots from our garden for this simple and delicious crumble."
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fresh apricots, pitted and coarsely chopped
heavy cream, whipped
I feel like I wasted 8 cups of fresh apricots. This was a boring dessert and the crust and topping turned soggy very quickly. I have a family of 6 and we only ate about 1/3 of the pan. The leftovers are too soggy to enjoy. The apricots definitely need 1 1/2 -2 cups of sugar added in.
This had no taste really - I was so disappointed. Not enough crumble on top. Also the crumble mixture wasn't very sweet. I'm sorry but I won't be making this again.
I made half the recipe in an 8x8 pan. Overall very easy to make. It was too tart for my taste but the apricots I used were over-ripe and not too sweet so that may have contributed. Next time I will add less lemon juice. My one-year-old loved it.
I prefer rustic dishes that aren't too sweet so this one suited my palate well..but I did do some tweaking: 8 cups apricot would be too tart & I never have 8 cups of any one fruit laying around so I cubed a large firm asian pear that I had and added it to the 3 cups of apricots I had on hand, this yielded 5 cups of fruit so I added a cup of fresh strawberries too. I patted my fruit dry after I'd chopped it before adding the lemon juice. I don't have a 9 X13 pan so I had to cram all my ingredients into a 8 X 11, maybe it's all the extra pressing I did that ensured my crust held together perfectly. I'm really a fan because there is no flour or egg in this recipe and the butter & sugar are used judiciously. It's a healthier dessert that pairs nicely with a good cup of coffee. I have a cherry blueberry version in the oven right now & I'm quiet optimistic.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 106
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