I was a bit disappointed. I may have put in too much lemon juice, but my cobbler came out sour, even though the fruit was sweet. I will try again with less lemon juice and more sugar. The crumble topping was good, though I substituted it with sliced almonds instead of pecans, since that's what I have on hand.
Fresh Apricot Crisp
A crunchy topping sets off apricots which are so flavorful you do not have to add much to them. If using supermarket apricots, cut each into quarters, increase lemon juice to 2 tbsp. and granulated sugar to 1/2 cup, and mix a pinch each of cinnamon, ginger, and nutmeg into the fruit before baking.
More From Sunset
- Calories: 322
- Calories from fat: 45%
- Protein: 3.7g
- Fat: 16g
- Saturated fat: 7.8g
- Carbohydrate: 44g
- Fiber: 2.5g
- Sodium: 78mg
- Cholesterol: 32mg
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/3 cup packed dark brown sugar
- 2/3 cup quick-cooking rolled oats
- 1/3 cup golden raisins (optional)
- 1/3 cup chopped pecans
- 5 cups pitted and halved fresh apricots (preferably Blenheim; about 15 apricots)
- 1 tablespoon fresh lemon juice
- 1/4 cup granulated sugar
- 1. Preheat oven to 350° and grease an 8- by 8-in. baking pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats, raisins (if using), and pecans, then stir in melted butter.
- 2. Toss apricots with lemon juice and granulated sugar and spread in baking pan. Squeeze topping into shaggy chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool at least 30 minutes, and serve with vanilla ice cream.
- Note: Nutritional analysis is per serving.
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