Posted by: Viola | June 13, 2015

Peach Crisp or Apricot Crumble

This week, on Wednesday, we got a huge batch of apricots from my brother. He has a tree in his backyard and it was full of fruit. We picked some of the fruit–so much fun. Delicious and sun-kissed apricots. On Sunday, I had also purchased some peaches at the farmers’ market. Well, the fridge here was full of fruit, ripening fast, and it needed to be used up.

Yesterday, I turned the peaches and some of the apricots into trays of baked peach/apricot crisp or crumble. It’s pretty easy to make. The tough part for me is cutting the fruit into slices. That took a little while. But other than that, easy. And the final product is so delicious. A layer of oats and flour and butter and sugar on top of a layer of steamy, syrupy fruit. Here is the recipe for anyone who has summer fruits and wants to make an easy dessert or even an easy breakfast dish. What a treat!

Peach and Apricot Crisp/Crumble

I double the following recipe, if I have a lot of fruit. Or I just use as much fruit as I like. You can never have too much fruit, that’s my philosophy. I make some changes, if there is anything I feel I’d like to add, things like nuts or flax seeds. This recipe is adapted from: Mom’s Peach Crisp.

4 cups sliced peaches and/or apricots
1/4 tsp salt
1/2 cup flour
1/2 cup cold butter
1/2 cup brown sugar
1 tsp ground cinnamon, and 1/2 tsp nutmeg
1 cup rolled oats

-Place butter in a large bowl to thaw (do not melt the butter)
-Preheat over to 350 F (degrees Fahrenheit)
-Arrange peach/apricot slices evenly in large flat glass baking dish (or several dishes)
-Mix together the flour, salt, nutmeg, cinnamon and sugar
-Add this mixture to the butter and stir until evenly blended
-Fold the oats into the mixture
-Sprinkle and press topping over the peaches and apricots
-Bake until the top layer looks a little brown and the sliced fruit bubbles/steams
-Allow to cool down
-Enjoy as is or with some vanilla ice cream

 photo 0e1baf13-ff18-47b7-8b5c-4b3dc9ab9e78_zps6lkbufnb.jpg


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